A big teaspoon of sea salt and the lard and butter should be rubbed into the flour to ensure proper blending. Once you have a soft dough, add the beaten egg and 100ml of ice-cold water and combine. Chill in the refrigerator for at least one hour, or until required.

Roll out the pastry into rounds on a lightly dusted board after dividing it into 12 equal pieces. Fill the bottoms of six separate pie dishes with six of the rounds, leaving an overhang. The remaining pastry rounds should be placed on top of the pies after you have filled them with the desired filling, brushed the rims with some egg yolk, and trimmed and crimped the edges. Using the trimmings to decorate is optional. When you're ready to cook, glaze with more egg yolk or as directed in the filling recipe, and chill.

The oven should be preheated to 220°C/200°F/gas 6 with a baking sheet inside. The pies should be baked for 30-35 minutes, or until golden. After resting as directed, serve in bowls or spoon food onto plates.