Step 1
Place flour salt and frozen butter slices in the bowl of a food processor. Pulse on and off until butter is about the size of peas about 30 seconds. Stir vinegar into water; drizzle over the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off about 10 seconds. Drizzle in another teaspoon of water if dough can't be pressed together.
Step 2
Transfer mixture to a work surface. Press it together into a ball. Wrap in plastic wrap. Refrigerate until chilled at least 1 hour.
Step 3
Mix salt pepper thyme sage cinnamon ginger nutmeg allspice mustard cloves and cayenne together in a small bowl.
Step 4
Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher while still hot.
Step 5
Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden 10 to 15 minutes. Stir in spice blend garlic and celery. Stir until evenly coated with the spices about 30 seconds. Add beef and pork. Ladle about 3/4 cup of the reserved potato cooking liquid into the skillet.
Step 6
Cook and stir until meat is browned and has a very fine paste-like texture. Continue cooking stirring occasionally until meat is tender and most of the liquid has evaporated about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
Step 7
Line a large baking sheet with parchment paper. Place a pie plate upside-down onto the parchment. Trace the rim to make the circular area for the face.
Step 8
Divide chilled dough into 2 pieces one slightly larger than the other.
Step 9
Keep the smaller piece of dough chilled while working with the large piece. Tear off dough to make the brow ridge and roll it into a thick log slightly shorter than the diameter of the circle. Place it near the top of the circle below the forehead region. Form a pyramid with a triangular base and place it about 1 1/2 inches below the brow bone.
Step 9
Roll 2 smaller pieces of dough into strips for the lips. Roll 2 more for the cheekbones. Form lumps for the eyes and place them above the cheekbones. Shape a small lump into the cleft above the lip. Refrigerate the rest of the dough and freeze facial features until firm 20 to 30 minutes.