Hot-Water Pastry

From Time/Life's Foods of the World - The Cooking of the British Isles, 1969:

5 cups all-purpose flour

1/2 teaspoon salt

10 tablespoons lard

6 tablespoons milk

2 tablespoons water

In a deep bowl, combine the flour and salt. Warm the lard, milk and water in a saucepan over moderate heat, and stir until the lard melts. Beat the mixture, a few tablespoons at a time, into the flour, and continue to beat until the dough can be gathered into a compact ball. On a lightly floured surface, knead the dough for 2 or 3 minutes by pressing it down, pushing it forward, and folding it back on itself until it is smooth and elastic. Again gather it into a ball. Place it in a bowl and drape a dampened kitchen towel over it. Let the dough rest for 30 minutes before using.

Note: This pastry is traditionally used for savory meat pies.