Pork Pot Pie

Ingredients

• For the Pastry:
• 1 ¾
  cups all-purpose flour (unbleached)
• 2
  teaspoons sugar
• ¼
  heaping teaspoon salt
• 5
  tablespoons butter (cold unsalted, cut into 1/4-inch slices)
• 3
  tablespoons vegetable shortening (cold, cut into 4 pieces)
• 2
  tablespoons vodka (cold)
• 2
  tablespoons water (cold)
• For the Filling:
• 4
  tablespoons butter (divided)
• ¼
  onion/1/4 cup (yellow, cut into 1/2-inch pieces)
• 1
  rib celery/1/4 cup (cut into 1/4-inch rounds)
• 1
  carrot/1/4 cup (peeled and cut into 1/4-inch rounds)
• Pinch dried oregano
• Pinch dried thyme
• 1
  clove garlic (finely chopped)
• 2
  cubes pork bouillon (Goya brand)
• 2
  tablespoons all-purpose flour (unbleached)
• Optional: 1 tablespoon dry white wine (or dry vermouth)
• ½
  pound cooked pork (cut into 1/2-inch cubes)
• ½
  cup snap peas (can be frozen, cut in half)
• Salt and black pepper (to taste)