Start by mixing flour and salt in a bowl, then rub in cold butter until it resembles breadcrumbs. Gradually add cold water until the dough forms a ball. Chill for 30 minutes.

In a pan, cook diced pork with onions, thyme, and seasoning over medium heat until the meat is browned and fragrant—about 10 minutes. Let it cool slightly.

Divide the chilled pastry into two portions. Roll out one portion on a floured surface until it's about 1/4 inch thick, ensuring it's large enough to line your pie dish.

Carefully place the rolled pastry into your pie dish, pressing it gently into the corners. Trim any excess pastry hanging over the edges for a neat finish.

Spoon the cooled pork mixture into the lined pastry, packing it down gently to ensure there are no air pockets.

Roll out the second portion of dough and cover your pie filling, sealing the edges by crimping them together with your fingers or a fork.

Using a sharp knife, cut small slits in the top of your pie to allow steam to escape during baking—this helps achieve that perfect golden crust!

Preheat your oven to 350°F (175°C). Bake your pie for 45-50 minutes or until it’s golden brown and sounds hollow when tapped on top.