Meat Pie

Brown the beef and pork in a skillet, then drain excess fat while keeping the meat juicy.

Cook onion and garlic until soft, add tomatoes and oregano, and simmer until the filling is thick.

Line a pie dish with pastry, add the cooled meat filling, and scatter mozzarella and pecorino over it.

Cover with the top crust, crimp, brush with egg wash, and cut steam vents.

Bake until the crust is deeply golden and the filling bubbles, then rest before slicing.