Ingredients:
- FOR THE CRUST:
- 5 cups flour, plus more for dusting
- 1 tbsp. kosher salt
- 1½ tsp. dry mustard
- 1 tsp. grated lemon zest
- 1½ cups unsalted butter, cubed and chilled, plus more for greasing
- ½ cup ice-cool water
- FOR THE FILLING:
- ⅓ cup olive oil
- 2 little yellow onions (1 finely chopped, 1 halved)
- 1 lb. crimson meat shoulder, trimmed and lower into 2″ items
- 1 lb. boneless, skinless rooster thighs, lower into 2″ items
- 1 lb. pork shoulder, trimmed and lower into 2″ items
- Kosher salt and freshly ground sunless pepper, to taste
- 8 cups rooster stock
- 2 sprigs, plus 2 tbsp. finely chopped thyme
- 1 bay leaf
- 3 tbsp. flour
- 3 tbsp. crimson wine vinegar
- 2 tsp. dry mustard
- 4 eggs, evenly overwhelmed