Prepare the hot water crust pastry.

Put flour, salt, and sugar in a large bowl.

Melt lard in a saucepan over low heat, avoiding overheating.

Remove from heat and carefully pour boiling water into the melted lard, stir.

Pour the lard mixture over the flour and mix quickly to form a dough.

Knead the dough until smooth and shape into a disc.

Place in a plastic bag and refrigerate until room temperature.

Roll out the dough on a floured surface to 3/4 cm thickness.

Cut out large and small circles for the base and lids.

Line a pie mold or muffin tin with the larger pastry circles, ensuring no holes.

Preheat the oven to 200C/400F/Gas 6.

Combine the minced pork, bacon, salt, pepper, and herbs in a bowl.

Fry a small portion to taste and adjust seasoning.

Place the meat mixture into the pastry-lined tin, do not pack it in.

Brush the edges of the pastry with water.

Place the pastry lid on top and seal the edges with a fork or crimp.

Brush the top with egg yolk or milk.

Bake for two hours for medium pies, until golden brown and cooked.

Small pies will take one hour.

Check the internal temperature to ensure it is over 80C.