Make pastry in a food processor or by hand. Sift flour with salt, thyme, and mustard. With your fingertips, cut in coconut oil and butter until the mixture resembles coarse meal.

Combine the water and vinegar, then stir into the mixture. Gently form into a ball. If it crumbles and won’t hold together, break it up and add a few tablespoons of cold water, and knead together again. Wrap in waxed paper and chill for 30 minutes.

Preheat the oven to 220°C (450°F).

Heat the oil over medium heat in a skillet or heavy saucepan. Add the onion and cook until soft and translucent. Add the meat and cook until the pink colour disappears. Drain off the excess liquid and fat, leaving a tablespoon in the pan. I usually drain it in a colander, then return it to the pan—this is quicker than spooning out the fat.

Add the garlic, allspice, cayenne, thyme, bay leaf, savoury, nutmeg, salt, and pepper. Stir to combine, then sauté briefly until fragrant.

Add the beef broth and oats. Simmer, covered, until the pork is fully cooked and the mixture is thickened, stirring occasionally as most of the liquid is absorbed. Stir in the parsley and remove the bay leaf. Taste and adjust seasoning with salt, pepper, or spices as needed. Allow the filling to cool.

Divide the pastry into two portions, 2/3 and 1/3. Roll out the larger portion to fit a 9-inch (23 cm) deep pie plate or loose-bottom flan pan. Line the pan with the pastry, ensuring the dough covers the rim, then add the filling. Cover with the remaining pastry, sealing the edges and trimming any excess, reserving the trimmings for the optional step. Make small incisions on top of the pastry to allow steam to escape.

Optional: Roll out the reserved pastry trimmings and cut into shapes with your favourite cutter (we use a heart ❤️) to decorate the top of the pie.

Brush the top with the beaten egg.

Bake at the initial temperature for a short time, about 10 minutes, then reduce the oven heat to 190°C (375°F) and continue baking until the pastry is golden.

Serve hot or cold.