In a large skillet over medium-high heat, combine ground pork and ground beef. Sauté with chopped onion until fully cooked, about 10 minutes. Stir in spices and cool completely.

In a mixing bowl, combine all-purpose flour and unsalted butter. Gradually add ice water to form a dough. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out half of the dough, place in a 9-inch pie plate, then fill with the cooled meat mixture. Roll out remaining dough and cover the pie, sealing edges.

Make slits in the top crust for steam to escape. Brush the crust with egg wash for a shiny finish.

Bake for about 50 minutes until golden brown and filling bubbles. Keep an eye to avoid over-browning.

Allow to cool for at least 10 minutes before serving.