Meat Pie with Hot Water Crust

Melt the lard in a large, microwave-safe bowl until completely liquid, approximately 30 seconds to 1 minute. Stir in the boiling water until fully combined. (Time: 1-2 minutes)

In a separate large bowl, combine the flour and salt. Create a well in the center and pour in the melted lard mixture. Using a sturdy wooden spoon, mix until a smooth, slightly sticky ball of dough forms. (Time: 5 minutes)

Lightly dust a flat work surface with flour. Knead the dough for 2 minutes until it becomes more pliable. Divide the dough, using 3/4 for the base and the remaining 1/4 for the lid. Roll out the larger portion to a 1/3-inch thick circle, large enough to line the bottom and sides of a 10-inch springform pan. Roll out the remaining dough to the same thickness for the pie top. (Time: 15 minutes)

Place the pie crust base and the top in the freezer until firm. This will help maintain their shape during baking. (Time: 10 minutes)

In a large bowl, thoroughly combine the ground sausage, ground pork, sliced pork tenderloin, finely chopped onion, fresh parsley, black pepper, dried thyme, mixed herbs, and curry powder. Mix until well incorporated. (Time: 10 minutes)

Preheat the oven to 375 degrees F (190 degrees C). (Time: 10 minutes)

Line the bottom and sides of the chilled pastry crust with slices of smoked streaky bacon. Press half of the pork mixture evenly over the bacon. Cover with 3 to 4 more bacon slices. Press the remaining pork mixture on top, and arrange the remaining bacon slices over the pork. Brush the pastry rim with milk, then carefully place the top crust over the pie. Pinch the edges together to seal, crimping for a decorative touch. Brush the top of the pie with milk and cut 2 slits in the top to allow steam to escape. (Time: 20 minutes)

Bake the pie in the preheated oven for 1 hour. Then, reduce the oven temperature to 300 degrees F (150 degrees C) and continue baking until an instant-read thermometer inserted into the center of the filling reads at least 160 degrees F (71 degrees C), approximately 1 hour more. (Time: 2 hours)

Allow the pie to cool completely in the pan before carefully removing it. This will help the filling set and prevent the crust from breaking. (Time: 2-3 hours)