Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring occasionally, until pork is browned. Stir in seasonings. Cover; cook over low heat 30 minutes . Drain. Add flour; stir well. Dissolve bouillon cubes in water; add to pork mixture. Cook over medium heat 1 minute; stir constantly. Remove from heat; cool slightly.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch pie plate. Spoon pork mixture into pastry shell . Roll remaining pastry to 1/8-inch thickness; place over filling . Trim edges; seal and flute . Brush top of crust with beaten yolk. Bake at 400° for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired.