1. For crust: Combine flour, cheese and salt in large bowl. 2. Cut in butter and lard until mixture resembles coarse meal. 3. Blend in ¼ cup ice water just until dough holds together, adding more water, a few drops at a time, if necessary. 4. Divide dough in half. 5. Shape into balls. 6. Wrap in plastic and chill. 7. For filling: Heat oil in large skillet over medium-low heat. 8. Add onions and garlic and cover and cook until onion is translucent, about 10 minutes, stirring occasionally. 9. Add pork and cook until no longer pink, mashing frequently with fork. 10. Mix in tomatoes, water and spices. 11. Reduce heat to low and simmer until most of liquid is absorbed, about 30 minutes. 12. Stir in breadcrumbs, season and cool. 13. Roll 1 ball of dough out on lightly-floured surface into 1/8 inch thick round. 14. Put in a 10 inch deep dish, metal pie plate. 15. Brush bottom of crust with mustard; spoon filling into crust. 16. Roll remaining dough out. 17. Drape over dish, crimping edges to seal, and trimming away excess. 18. Reroll dough scraps and cut out leaf shapes. 19. Cut 8 steam vents in decorative flower petal pattern, brush pastry with glaze and arrange pastry leaves on top; brush leaves with glaze. 20. (can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 420F. 21. Bake tourtiere 10 minutes. 22. Reduce oven temperature to 350F and continue baking until golden-brown, about 35 minutes. 23. (If top browns too quickly, drape with aluminum foil.) Serve hot, warm or at room temperature. ---------------------------------------------------------------------------
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