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PASTRY:
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1. In a large, chilled bowl, combine the flour, salt and lard. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Do not let the mixture become oily.
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2. Pour 4 tablespoons of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 2 tablespoons more water by drops until the particles adhere.
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3. Shape the dough into a cylinder 12 inches long and about ½ inch in diameter, dust with a little flour, wrap it in wax paper, and set it aside.
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MEAT FILLING:
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1. Meanwhile prepare the filling. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam begins to subside, drop in the onions and green pepper and, stirring frequently, cook for about 5 minutes.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the beef to the onion mixture. Stirring frequently and mashing any lumps with the back of the spoon, cook the meat long enough for all traces of pink to disappear.
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3. Add the tomatoes and, still stirring, cook briskly until almost all of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in the spoon.
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4. Stir in the olives, garlic, red pepper, parsley and thyme. Remove the skillet from the heat, stir in the sherry, vinegar and mustard, and let the filling cool to room temperature.
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5. Preheat the oven to 450°F. Cut a 7-inch-long piece crosswise off the dough cylinder and set the rest aside. On a lightly floured surface, pat the dough into a rough circle about 1 inch thick.
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6. Dust a little flour over and under it and roll it out from the center to within an inch of the far edge of the dough. Lift the dough and turn it clockwise about 3 inches; roll again from the center to within an inch or so of the far edge.
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7. Repeat-lifting, turning, rolling-until the circle is about 1/8 inch thick and 13 to 14 inches in diameter. If the dough sticks to the board or table, lift it gently with a metal spatula and sprinkle a little flour under it.
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8. Drape the dough round over the rolling pin, lift it up, and unroll it slackly over a 9-inch pie pan. Gently press the dough into the pan, but be careful not to stretch it. With a pair of scissors trim the dough, leaving a 1-inch over-hang all around the outside of the pan.
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9. Spoon the meat filling into the pie, spreading it and smoothing the top with a spatula. Pat the reserved dough into a 1-inch-thick round and, in similar fashion as above, roll it out into a circle about 1/8 inch thick and 10 inches in diameter.
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10. Using a brush or your finger, moisten the edges of the bottom crust with cold water. Drape the 10-inch round over the rolling pin, lift it up and unroll it over the filling.
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11. Moisten the rim of the pie again, then lift up the over-hanging dough and gently fold it over the top edges. Press the tines of a fork all around the rim of the pie to enclose the filling securely, and prick the top deeply in 7 or 8 places with the tips of the tines.
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12. Bake in the middle of the oven for 10 minutes, lower the heat to 350°F, and continue to bake for 45 minutes longer, or until the crust is golden brown. Serve the pie at once, directly from the pan.
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