Put flour and salt in a big bowl, add lard and butter and combine using fingertips or a mixer until you have fine crumbs.Add water enough to form a smooth dough, do not overwork it.Wrap in cling film and let it chill in fridge for 30 minutes.
Heat the oven to 200°C, cut of 1/3 of the dough and use the rest to line a muffin tin ( 12 holes)
For the filling:
Peel and thinly slice the potato, make a layer in each pie case.Add a layer of onions, season with salt and pepper then add cooked gammon or bacon ( I sautee the bacon in a pan before using it).Add then a layer of thin apple slices and a final layer of potato.Sprinkle with parsley.Combine cider with cornflour and pour 2 tablespoons of this in each pie case.
With the leftover dough make 12 circles to close the pie holes, seal the edges using a little water if needed.Make a cut in the middle to let the steam escape.Brush pies with the light beaten egg.
Bake for about 30-35 minutes until the pastry is crisp and golden.Let the pies rest for about 10 minutes then remove from the muffin pan.Serve hot and cold.