I minced my pork so mince it up taking out any parts that are unwanted like silver skin membrane.

Form into balls

Add spices

Cover the pork balls and refrigerate

Get the water hot add the lard, salt, and garlic. Don't boil the water just get it hot enough to melt the lard. Cut the lard small pieces so it will melt easier.

When the lard melts, add flour and stir till it starts forming of a paste. The paste will be fairly easy to work with as long as it is hot so speed is needed here.

In each paste-lined moulding, add one of the balls of the meat filling, remove some of the meat mixture if it's too much. Then quickly roll out a small ball of paste into a circle to top the pie.

Pinch it onto the lining paste to form a good seal. Make a hole in the center of top.

When this is done add the egg wash to the top of pie tops.

Put into oven for 45-50 minutes.

Let them cool.