Rub the lard, butter, and salt into the flour until the mixture looks like breadcrumbs.
Add water and beat in a mixer until the pastry becomes elastic.
Chill the pastry in the refrigerator for three hours.
Divide the pastry into four pieces and roll each into a circle 0.5cm thick.
Preheat your oven to 180°C.
Layer the finely chopped meat and vegetables onto the pastry circles and season well.
Top with cream or butter, fold the pastry over, and crimp the edges.
Brush with beaten egg and bake on a tray for 25 minutes.
Apply more egg wash and bake for another 15 minutes until golden.
Mix the salad leaves, spinach, watercress, and mint in a bowl.
Whisk together the mustard, vinegar, and olive oil for the dressing.
Toss the lettuce mixture with the prepared dressing.
Serve the hot pasty with the green salad.