In a skillet over medium heat, combine the ground pork, ground beef, chopped onion, and minced garlic. Cook until the meat is browned and the onion is soft.

Add the water or beef broth along with the ground cinnamon, cloves, allspice, ground black pepper, and salt. Let the mixture simmer uncovered for about 10–15 minutes.

Stir in the breadcrumbs or mashed potatoes to help absorb the moisture. Once combined, remove from heat and allow to cool.

In a large bowl, mix the flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing just until the dough holds together. Be careful not to overwork it.

Divide the dough in half. Roll out one portion and use it to line a 23 cm (9-inch) pie plate. Fill the crust with the cooled meat mixture.

Roll out the remaining dough and place it over the top of the pie. Crimp the edges to seal, and don’t forget to cut small slits in the top for ventilation.

Brush with the beaten egg for a beautiful golden finish.

Bake in a preheated oven at 190°C (375°F) for 45–50 minutes, or until the crust is golden brown and flaky.

Let the pie rest for 10 minutes before slicing and serving.