Tourte tourangelle

Combine 300 g flour, 150 g butter, 5 g salt, and 75 g cold water to form a smooth dough, then chill for one hour.

Dice 400 g pork loin and 300 g veal shoulder into small cubes, then mix with 80 g minced shallots and 10 g garlic.

Season the meat mixture with 2 g pepper, 5 g salt, 3 g chervil, 3 g tarragon, 5 g thyme, 15 g mustard, and 20 g cognac.