Smoked Pork in Pastry

Name: Smoked Pork in Pastry
Ingredients: 1 3–4 pound smoked pork butt; 1/4 pound mustard greens, turnip greens, or collards, washed well, stems discarded, and chopped; 1/4 pound cabbage, cored and chopped; 1/4 pound spinach, washed well and stems discarded; 2 ounces salt pork, rind discarded and the pork cut into a 1/4-inch dice; 1/4 cup minced onion; 1/4 cup minced celery; 1/4 teaspoon red pepper flakes; 1/2 cup thinly sliced scallions; 1/4 teaspoon dry mustard; 1 large egg yolk; 2 tablespoons stale bread crumbs; Kosher salt, freshly ground pepper; 2 1/2 teaspoons active dry yeast; 2 tablespoons sugar; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 2 large eggs, beaten lightly; 1/2 cup vegetable shortening, melted and cooled; 1 egg wash, made by beating 1 large egg with a pinch of salt