Basic meat pie

Second attempt using a pound of beef cubes instead of chicken.

Pastry
Flour	3 cups
Salt	¾ teaspoon
Butter, unsalted, cold, cubed	½ cup
Leaf lard, cut into small pieces	½ cup
Water	6 to 9 tablespoons
Filling
Butter	2 tablespoons
Chicken thigh, cut into bite-sized pieces	4
Onion, diced	1 large
Bell pepper, green, seeded, chopped	½
Celery, chopped	1 rib
Carrot, sliced	1 large
Mushrooms, quartered	1 ½ cups
Chicken stock	2 cups
Flour	3 to 4 tablespoons
Egg	1
Water	1 tablespoon

Pastry

1. Sift the flour and salt together into a large bowl; whisk a couple of times to incorporate the salt evenly.
2. Add the butter and lard in small batches, and coat well with flour.
3. Work with hands or pastry knife to break the fats into pea-sized chunks.
4. Sprinkle the water into the mixture in small amounts.
5. Gently kneed until the dough is smooth and not crumbly.
6. Wrap and refrigerate for at least 2 hours to maximize flakiness.

Note: This is my first attempt with leaf lard, and I'm still working out the butter-to-lard ratios that make me drool.

Filling

1. Preheat 475°F; place a baking sheet on a rack in the center.
2. In a large, hot skillet, melt the butter, and then cook the chicken until browned; transfer to a bowl.
3. Sauté the vegetables until the begin to brown.
4. Return the meat to the skillet, and add the chicken stock.
5. Bring to a boil, and then reduce to medium-low heat to simmer for 15 to 20 minutes.
6. Turn off the heat, and stir in the flour until the liquid starts to thicken; set aside to cool
7. Roll the pastry as desired.
8. Whisk the egg together with water in a small bowl.
9. Divide the filling into bowls, and cover with pastry
10. Brush with egg wash, and cut a vent hole in the center.
11. Bake for 10 minutes, and then reduce the oven to 375°F; continue baking for 10 minutes.
12. Let cool for 10 to 15 minutes before consuming.

Yield: 2