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1
Preheat the oven to 375 degrees F. Grease a rectangular glass baking dish.
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2
In a large saute pan, melt the butter.
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3
Add the onions and celery and saute for 2 minutes.
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4
Season with salt and pepper.
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5
Stir in the flour and cook for about 3 to 4 minutes for a blond roux.
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6
Stir in the stock and bring the liquid up to a boil.
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7
Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken.
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8
Stir in the milk and continue to cook for 4 minutes.
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9
Season with salt and pepper.
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10
Remove from the heat.
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11
Stir in the potatoes, carrots, peas, ham and lobster.
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12
Season with salt and pepper.
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13
Mix the filling thoroughly.
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14
If the filling is too thick, add a little water to thin out the filling.
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15
Pour the filling into the prepared pan.
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16
Place the crust on top of the filling.
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17
Carefully tuck the overlapping crust into the pan, forming a thick edge.
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18
Crimp the edges of the pan and place on a baking sheet.
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19
Using a sharp knife and make several slits in the top of the crust.
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20
Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.
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21
Remove from the oven and cool for 5 minutes before serving.
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22
Combine the flour and salt in a bowl.
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23
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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24
Add the water, 1 tablespoon at a time, working it in with your hands.
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25
Add only as much as you need to make a smooth ball of dough.
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26
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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27
Remove the dough from the refrigerator and place it on a lightly floured surface.
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28
For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
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29
For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick.
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30
Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan.
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31
Fill and proceed as directed in the recipe.
