Sift flour with 1 1/2 tsp salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together 1 egg ice water and vinegar in a small bowl with a fork. Add to flour mixture stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together and then knead gently with heel of your hand once or twice just enough to bring dough together. Form dough into a flat rectangle wrap in plastic wrap and chill for 1 hour. In a large skillet on medium-high heat add oil and onions sautéed for 3 minutes. Add remaining vegetables and 1/2 tsp salt and sautéed for another 3 minutes. Set aside and cool completely. In a large bowl add pork vegetable mixture Kitchen Basics Chicken stock and seasonings mix well. Cover and refrigerate until required. Roll out dough to 1/8" thickness and cut into 3" circles. Add 1 tbsp of pork mixture fold over dough and seal. Beat 2 eggs with milk and brush pastry with egg wash and bake in 350°F oven for about 15 minutes or until pastry is golden brown and filling reaches an internal temperature of 160°F.
