Combine butter and flour until mealy.

Add egg and enough water to form a dough.

Refrigerate dough.

Sauté onion and garlic in butter until soft.

Cool the sauteed vegetables.

Mix all filling ingredients by hand.

Divide dough into two pieces.

Roll one piece to 1/8 inch thickness for the bottom crust.

Form filling into an oval loaf on the dough.

Pull up dough to partially cover sides.

Roll the other piece of dough to 1/8 inch thick for the top crust.

Use an egg wash to secure crusts and encase meat loaf.

Cut a hole in the top to allow steam to escape.

Coat entire pastry with egg wash.

Decorate with leftover dough.

Preheat oven to 450 degrees.

Cook pie for 20 minutes.

Reduce oven temperature to 350 degrees.

Cook for 1 hour more.

Check the internal temperature reaches 150 degrees.

Allow to cool.

Combine chicken stock with gelatin.

Microwave until boiling.

Pour aspic through hole in top.

Refrigerate for 3 hours to serve cold.