- 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.
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.