Start with the hot milk pastry. Cut the lard into small-ish chunks. In a medium saucepan, over medium heat, combine the milk and the lard, heating until it is almost boiling.
Combine the salt and the flour, then slowly add the hot milk to the flour mixture, stirring with a wooden spoon until a dough forms. Or if you have a food processor, the big ones, not like a magic bullet, you can combine the flour mixture and hot milk, pulsing until a dough forms into a ball.
Flour your counter. Form the dough into a disc shape and let it rest for about 20 minutes, or until cool. Once the pastry is cool, you can wrap it and refrigerate it up to two days, but you have to let it come to room temperature first.
In a small skillet, heat the oil and fry the onion until it is golden. Set aside and let it cool.
In a large bowl combine the beef (and lamb if using), salt, pepper, garlic, onions, sage, basil, parsley, Orgasmic Onion, and Bone Dust. Use your hands to ensure that the ingredients are well combined. Refrigerate until needed.
Preheat the grill to 325°F, prepare for indirect grilling.
Divide the pastry as evenly as possible. You can use a muffin tin for “two bite” meat pies, or you can make 4-inch meat pies. We tried both ways.
For “Two Bite” Meat Pies – Push the pastry into greased muffin cups, making the pastry about 1/4-inch thick, then fill them 3/4 of the way full with the meat mixture. Roll a round top 1/4-inch thick and place over the meat. Fold and pinch the edges of the top and sides together and poke a hole in the top of the pastry for venting.
For 4-inch Meat Pies – Roll the dough out to about 1/4-inch thick. Using a glass that is about 4-inches at the base with straight sides, or one of the old school flat sided measuring cups, form the pastry around the cup. Make sure to flour the cup well before doing this so that the pastry comes off. You may also want to refrigerate the cups as you make them. When you have all the cups made, fill them 3/4 of the way full with the meat mixture, top with rolled pastry and pinch the edges together. Use a toothpick to make a vent in the top.
Prepare the egg wash by beating an egg with 1 tbsp. of milk. Brush the tops of the pastries.
Bake for 35 to 40 minutes or until a meat thermometer reads 160°F.