• Preheat your oven to 400 degrees F. Prepare the pie crust dough making sure to double the recipe for two pie crusts. Shape the dough into a ball, flatten, wrap in plastic wrap and refrigerate while you make the filling.
• Peel and chop the radish. Chop the onion. Add the oil to a large skillet over medium high heat. Add the radish, onion, salt and garlic. Saute for 5 minutes or until onion is tender.
• Add the pork to the skillet and cook until it is no longer pink. Stir in all the dry spices and seasonings. Cook for another 5 minutes then remove from heat.
• Work in batches and place half the pork filling into a food processor. Pulse until desired texture. We processed until the radish pieces were no longer visible and it looks just like ground meat. Remove to a bowl and process the other half of the filling. Set aside.

Assemble the Pie

• Remove the dough from the fridge and divide in half. Place two pieces of parchment on your counter and another piece over the dough. Use a rolling pin to roll out the dough to about 12 inches in diameter to fit a 9 inch pie pan.
• Place the dough and gently press into the pie pan, removing excess crust on the edges. Add the meat filling. Brush the edges of the crust with the beaten egg.
• Roll out the top pastry dough and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with the remaining beaten egg. Cut vent holes.
• Bake the pie in the preheated oven for 30 -35 minutes or until top crust is golden brown.
• Remove from the oven and allow to cool for at least 15 minutes before serving.