Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash.

Peel, finely slice onion. Peel, chop, mince garlic. Add pork, onion, pepper, savour, salt, cloves, garlic, bay leaf to large pot. Heat till sizzling starts.

Add water. Simmer for 20 min, stirring occasionally.

Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge).

Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge.

Cut lard in, stir until it has a corn meal consistency.

Add ice water gradually, blending with a fork.

Gather dough into a ball. Roll out on to lightly floured flat surface. Dot with butter and roll it all up like a jelly roll. Re-roll flat, and roll into jelly roll again. Chill in fridge for 30min.

Pre-heat oven to 400F.

Roll out half the dough. Line a 9" pie plate.

Retrieve filling. Remove bay leaf. Skim excess fat.

Put filling in the pie. Moisten edges of pastry.

Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam.

Bake for 30min or until crust is golden.

Serve hot.

Also good next day. To reheat, bake at 325F for 1 hour.