Rub the lard and butter into the flour until the mixture resembles breadcrumbs.
Mix in the salt and enough water to form a smooth dough.
Wrap the dough in cling film and chill in the fridge.
Fry the chopped onion in oil for 5 minutes until soft and let it cool.
Pulse the bread in a food processor to make crumbs, then add the meat and onion.
Combine the meat mixture with gravy and season with salt and pepper.
Preheat your oven to 200°C and grease a 12-hole patty tin.
Roll out the pastry and cut 10 large circles for bases and 10 smaller circles for lids.
Fill the pastry bases with the meat mixture and seal with the lids using water.
Brush with beaten egg, pierce a steam hole, and bake for 20-30 minutes until golden.