Sardinian lamb and potato pie (panada)

This pie owes its heritage to the isolated and rural Italian island of Sardinia where simple, homely dishes are often cooked. You can also make smaller, individual pies and bake them for about 50 minutes instead. The hot-water pastry is lovely and flavoursome and will lift your pie to great heights. If you can’t find duck or goose fat, use 100 g lard with the butter, instead, and the result is nearly as good.