Meat Pie with Hot Water Crust

1. Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.

2. Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.

3. Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.

4. Freeze pie crust base and top until firm, about 10 minutes.

5. Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.

6. Preheat the oven to 375 degrees F (190 degrees C).

7. Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.

8. Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.

9. Cool pie completely before removing from the pan.

Cook's Notes:

If you need to smooth out dough or add pieces to make it up the sides of the pan, you can use milk to blend them in. You can brush the top of the pie with a beaten egg instead of milk, if preferred.

If you want to add hard-boiled eggs to the pie, place them lengthwise between the layers of filling.

To add a traditional aspic filling, leave the pie in the pan after baking. Dissolve 1 tablespoon gelatin powder in 2 cups boiling water (or chicken stock) and let cool slightly. Pour gelatin mixture through the slits in the pie. Refrigerate until set, 4 hours to overnight. Serve pie cold.

You can substitute pork tenderloin with any fairly lean cut of pork.