Mix flour, salt, and cut in butter with fingertips.

Mix until the dough is crumbly.

Add egg to the middle.

Add cold water and mix to form a dough, adding more water if needed.

Knead for a short time.

Wrap in plastic wrap and refrigerate for 1 hour.

Cover pork with water and simmer for 1.5 hours until soft.

Cut the pork into small cubes.

Strain 1 1/4 of the broth.

Mix sage with water, add parsley, and add to the pot and bring to a boil.

Add the meat, dates, raisins, and pistachios to the mixture.

Remove from heat.

Whisk together sugar, salt, egg yolks, cream, and the remaining ingredients.

Mix into the meat mixture.

Roll out the dough and line two cake pans with it, using wax paper and dry beans to prevent bubbles.

Bake the dough in a preheated 190 cup oven for about 10 minutes, until firm but still pale.

Add the meat mixture to the pans.

Bake for another 40 minutes at 190 cup.

Let the finished meatcakes stand for 5 minutes before serving.