Tourtiere

Trim the pork of the rind and any large amounts of fat, leaving some of the fat to flavour and keep the meat moist.
In a large pan add the pork, diced onions and water to cover half of the pork. When the pork starts to break down (about 1 -2 hours) add the poultry seasoning, salt and pepper. Continue to cook for a further 1-2 hours, adjusting seasoning to taste and keeping moist with water so as not to dry out or burn.
The pork is ready when you can break it apart with a fork.

Sift the flour into a bowl and add the salt.
In a small pan measure out the water, milk and lard, warm until the lard melts. Allow to come to the boil and immediately remove from the heat.
Add the milk mixture to the flour and immediately bring together with a wooden spoon. Take out onto a lightly floured work surface and working quickly cut the dough into 2 portions, one slightly bigger than the other.
Using the larger piece form into a ball and roll gently to form the bottom of the pie. Place into a 6 inch tart / pie dish and using your hand continue to work the dough up the sides of the pan and just slightly over the edge. As the dough is warm it will be quite pliable.
Fill the pie with your pork filling and then roll out the lid using the smaller piece of dough already cut. Use an egg wash around the rim of the pie before adding the top to allow the pastry to seal. Crimp the edges to seal and make a small steam hole in the top.
Brush the egg wash over the pie and bake for 30 minutes in an oven at 180 (160 fan)