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1
In a bowl sift flour with salt.
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2
Make a well in the center and add the butter and lard cut into small cubes.
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3
Mix lightly with the finger-tips along with the iced water.
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4
Form into a smooth dough.
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5
Divide into 2 discs, wrap in plastic wrap and refrigerate for 1 hour.
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6
Place all the meats through a fine mincer.
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7
Place the onion into a dry frying pan low heat and add the meat.
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8
Allow to fry gently in its own fat.
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9
When juices start top form in the bottom of the pan, season with the cinnamon, allspice, salt and pepper.
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10
Moisten the meat with water and cook very gently covered for 1 hour.
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11
Preheat the oven to 400 degrees.
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12
Cook potatoes in water.
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13
Drain and mash.
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14
Allow to cool.
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15
Add the meat mixture to the cold mashed potatoes and combine thoroughly.
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16
Season with more salt, to taste, if necessary.
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17
Roll out 1 disc of dough and place in a 10-inch pie plate.
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18
Brush surface with egg white.
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19
Prick the base and fill with the meat mixture, packing down lightly and smoothing the surface.
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20
Roll out the other disc of dough.
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21
Paint the rim with egg white and place the pastry lid on top.
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22
Secure the edges by crimping them together.
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23
Paint the pie with egg yolk and bake for 40 minutes.
