Acadian Meat Pie

Filling: In shallow ovenproof Dutch oven, bring stock, onions, onion salt, 1/2 tsp (2 mL) of the savory and pepper to boil; add beef and pork. Cover and transfer to 350°F (180°C) oven; braise until meat is tender, about 1-1/2 hours. Let cool; skim any fat off surface.

Remove beef and pork; dice or coarsely chop in food processor. Meanwhile, boil liquid over medium heat until reduced to 2 cups (500 mL). In small bowl, whisk flour with 2 tbsp (25 mL) water until smooth; whisk into liquid and cook, whisking, until thickened slightly. Return meat to pan along with chives and remaining savory. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours.)

In large bowl, whisk together flour, baking powder and salt ; with pastry blender, cut in lard until mixture is crumbly. Sprinkle with milk; toss together with fork until ragged dough forms. Divide in half; press into discs.

On generously floured surface, roll out 1 disc to 11-inch (28 cm) circle about 1/2 inch (1 cm) thick. Roll loosely on rolling pin; fit into 9-inch (23 cm) pie plate. Spoon in filling, smoothing top. Brush pastry rim generously with egg.

Roll out remaining disc to 10-inch (25 cm) circle. Roll loosely onto rolling pin then unroll over pie. Press along rim; trim 1/2 inch (1 cm) from edge of plate. Press overhanging pastry under and flute.

Roll out pastry scraps; cut out small decorative cutouts. (Make-ahead: Cover pie and cutouts separately and refrigerate for up to 24 hours; add about 10 minutes to baking time.) Brush pastry all over with egg; add cutouts and brush with egg. Using same cutter, cut out 1 decorative steam hole in centre of pie.

Bake in lower third of 400°F (200°C) oven until golden brown and knife inserted through steam hole comes out piping hot to the touch, 45 minutes. Let stand for 10 minutes.