- Heat oil in a large pot and sauté onions over low heat. Add veal and pork, and brown without overcooking so meat doesn’t dry out.
- Add seasoning and broth, and generously sprinkle with pepper. Mix well and simmer over low heat, covered, for 30 minutes, stirring occasionally.
- Stir in potatoes. Cook over medium-low heat, half-covered, for another 30 to 40 minutes, stirring regularly or until all liquid evaporates (leaving a little of the meat juices). Refrigerate one hour to cool.
- Preheat oven to 190°C (375°F).
- Grease the base of six 20 cm (8 in.) pie pans with something fatty like margarine or butter.
- Cut each pie dough into six equal parts for a total of 12. Wrap half and place in fridge.
- With some flour, roll out dough into 6 discs and spread in the bottom of each pan.
- Divide cooled meat mixture into the crust (about 500 g or 2½ packed cups per pie) in a dome-like shape.
- Take chilled dough and roll out another 6 discs in some flour. Fold gently in four and cut into the folds with a knife.
- Brush edges of bottom crust with milk. Gently unfold top crust and place over meat. Seal edges with your fingers.
- Cut overlapping dough with clean scissors, leaving about 2.5 cm (1 in.) all around. Fold edge over with your fingers in a wave.
- Bake on middle rack for 35 to 45 minutes or until crust is nicely golden.
Chef’s secret
You can use dough scraps to make some delicious pie pastry pinwheels a.k.a. pets-de-soeur or bottom pie shells to freeze for your next quiche.