Pre-heat your oven to 180°c.

Mix the flour and salt in a heat proof bowl. Boil the water and mix the lard with it to dissolve then pour it into the bowl with the flour and salt. Mix it together until it’s cool enough to get stuck in with your hands. At this point, work it together into a ball and let it cool, but not completely. You need it to be slightly warm to work it successfully into shape.

Mix all of your pie ingredients together and make sure that the spices and seasonings are evenly dispersed throughout, you don’t want the tragedy of someone getting a bite full of pepper.

Cut a quarter of the pastry to make a lid and roll out the remainder into a large circle that will fill your pie tin. Carefully lower it into the tin and mold it around the edge, leaving a small overhang. If you have any holes or cracks in the pastry, you should be able to patch them up (remember making models out of clay).

Fill the pie with your meat mixture and pack it down to remove any gaps and air pockets.

Roll out your lid and place on top. Trim and crimp the edges in whatever way you see fit and make a small hole in the top as a vent.

Put your masterpiece into the pre-heated oven and cook for around 90 minutes, checking at intervals. If you want to be certain check with a thermometer. Remove from the tin, glaze with an egg wash and put back into the oven for another 15 minutes.