Ingredients:

1 pound boneless pork shoulder, cut into 1 inch cubes and chilled
2 Tblsp unslated butter
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup dry white wine
1 Tblsp lemon juice
1 1/2 Tblsp flour
1/3/ cup chicken stock
1/3 cup beef stock
1/2 tsp ground black pepper
8 large green Italian olives, pitted and oarsely chopped
1/4 cup minced parsley
Cornmeal Pastry (see recipie under breads)
1 egg
1 Tblsp Dijon style mustard

Heat a large heavy skillet over moderately high heat until very hot. Meanwhile, in a food processor, chop the pork in two batches at 2-second intervals until coarsely ground, about 10 seconds. Transfer the meat to the hot skillet and cook, stirring to break up the meat , until browned and most of the liquid has evaporated, about 15 minutes

Add the butter to the skillet and reduce the heat to moderate. Add the onion and cook with the meat until the onion is translucent and starting to brown, about 5 minutes. Stir in the garlic and cook for 2 minutes longer. Add the wine and lemon juice and simmer until almost evaporated, about 3 minutes. Sprinkle the flour over the meat and cook, stirring, until the mixture is thick and pasty, about another 2 minutes.

Gradually stir in the chicken and beef stocks and 3/4 cup water and bring to a simmer. Season with pepper. Cover, reduce heat to low and simmer gently for 30 minutes. Remove from the heat and stir in the olives and parsley. Season to taste with salt and pepper. Let cool completely before filling the pies. (Note) The pork mixture can be made 1 day ahead and refigerated overnight.

On a lightly floured surface, roll out 1 disk of the cornmeal pastry dough into a 6 x 16 inch rectangle. Using a flutes pastry wheel, trim it to 5 by 15 inches, then cut the rectangle into three 5 x 5 inch squares. Moisten the edges of eash square. Scoop 2 rounded tablespoons of the pork and olive mixture onto the lower half of each square and spread evenly, leaving a 1/2 inch rim of pastry exposed. Fold the pastry over to enclose the filling, pressing the edges lightly to seal. Trim the edges with the pastry wheel. Continue with the remaining disks of cornmeal pastry dough and filling. (Notes) The piescan be made to this point, wrapped well first in plastic and foil, and frozen for up to 1 month. If frozen, unwrap the pies and let sit at room temperature for 10 minutes before proceeding and allow 5 extra minutes baking time.

Preheat the oven to 400°F. Place the pies on a large ungreased baking sheet. In a small bowl, beat together the egg and mustard; brush lightly over the top of each pie. With a small sharp knife, cut three small steam vents in the eenter of each pie. Bake the pies 25 to 30 minutes, until well browned. (Allow an extra 5 minutes if the pies are frozen.) Let cool on a rack for 5 minutes