1Heat a generous amount of olive oil in a pot and sauté diced onion and carrot.
2Season pork cheeks with salt and pepper.
3When onion and carrot are half-cooked, add pork cheeks.
4Stir and sauté for about ten minutes.
5Deglaze pan with wine, reduce heat, cover and simmer for about 1 hour.
6Add thyme sprigs and set aside. Heat oil in a skillet and sauté mushrooms.
7Season with salt and set aside.
8Cut potatoes into thick slices and fry them, in plenty of oil over low heat.
9Set aside. Preheat oven to 200°C (approximately 400°F).
10Place a sheet of pastry dough in a baking sheet lined with parchment paper.
11Arrange potatoes over the pastry.
12Add pork cheeks and mushrooms.
13Cover with remaining pastry sheet.
14Pinch pastry edges together firmly to seal and open a small hole in the center allowing steam to escape during cooking.
15Brush top of pastry with olive oil.
16Bake in preheated oven for about 40-45 minutes.