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MEAT PIE
Combine the flour, salt, sugar, and butter in the bowl of a food processor until the mixture resembles bread crumbs. Add the ice water 1 tablespoon at a time until the mixture clumps. Form the dough into a ball, wrap in plastic and refrigerate for 30 minutes. Preheat oven to 425F. To make the filling, in a bowl mix together the veal, pork, chicken livers, onions, parsley, thyme, nutmeg, salt and pepper. Beat one egg and mix it into the meat mixture. If necessary add a second beaten egg. Roll out two-thirds of the dough to a thickness of 1/4-inch . Line a 10-inch pie pan with the crust. Spoon the pie crust into the filling. Brush the edges of the dough with beaten egg. Roll out the remaining dough and place it over the filling, pressing the dough down around the edges. Cut away the excess dough. Make a hole in the middle of the pie and place a piece of rolled up aluminum foil to allow the steam to escape. Cut away the excess dough and cut it into decorative shapes with a sharp knife. Brush the top of the pie with beaten egg and attach the dough pieces. Brush the decorative pieices of dough with the egg wash. Bake for 45 minutes, until golden brown. If the dough colors too quickly, cover it with aluminum foil and continue baking. Serve warm.
