To make the pie crust:

1. Combine the dry ingredients together and mix thoroughly.
2. In a medium bowl, mash the butter and cheese together with a fork until fully combined.
3. Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps.
4. Add the egg and stir until a dough forms.
5. Divide the crust into 2 balls of equal shape and chill for ten minutes before rolling out for your pie.

To make the pork filling:

1. In a heavy bottomed saucepan add the meat, salt, onion puree and water. (The water helps the meat stay soft and not cook in large, tough chunks.)
2. Cook it over medium heat for about 15 minutes (or until fully cooked and most of the water has evaporated) and stir it to make sure it doesn’t brown and that there are no large chunks of meat.
3. Puree the cooked cauliflower in a blender or magic bullet – you should have about 1 cup of puree.
4. Combine the meat, cauliflower puree, butter and spices and mix thoroughly. Taste the mixture and adjust salt and pepper accordingly.

To assemble the pie:

1. If planning to bake the pie immediately, preheat oven to 350 degrees F.
2. Roll out a ball of dough between two layers of parchment paper. Peel off the parchment and place the crust dough in the bottom of a 9 inch pie plate.
3. Spoon the meat mixture into the pie plate and spread it out evenly.
4. Roll out your second dough ball between two sheets of parchment to fit the top.
5. Peel off the parchment and place the crust dough over the top of the filling.
6. Press the edges down and crimp with your fingers or press it together with the tines of a fork to seal it.
7. Use a sharp knife to cut some vents in the top of the dough for the steam to escape during baking.
8. Cover with foil and freeze to use later, or bake immediately.
9. When we bake these out of the freezer it takes about an hour at 350 degrees. If you are baking them unfrozen, probably about 40 minutes. Since the filling is fully cooked, it’s really about getting the crust a nice golden brown so use your discretion.
10. Serve warm with green olives.