Whisk the flour, granulated sugar, and salt in a large bowl, then work in the cold butter and lard with a pastry blender or two knives. Stop when the mixture looks crumbly with butter and lard pieces about the size of peas.

Drizzle in the ice water gradually and stir only until the dough clumps together when pressed between your fingers. Wrap the dough in plastic wrap and chill it for at least 30 minutes, until it feels firm yet pliable.

Heat the oven to 400 °F and grease a standard 12-cup muffin tin or mini tart tins. Coat the bottoms and sides well so bubbling fruit syrup does not glue the pastry to the pan.

On a lightly floured surface, roll two-thirds of the dough to 1/8 inch thick and cut rounds large enough to line the tins. Roll the remaining dough for lids, stars, or lattice strips, and cut a slit into every solid lid so steam can escape.

Press the pastry rounds gently into the prepared tins, add the mincemeat without filling above the rim, and cover with the pastry tops. Seal the edges firmly, brush with milk, and leave the vents open so the filling can bubble without soaking the lids.

Bake for 10 to 15 minutes, then move the pies to a wire rack and sprinkle with powdered sugar. The pastry should be deeply golden, with glossy syrupy filling visible through the vents.

Let the pies settle briefly before serving them gently warmed, plain or with cream. The filling thickens as it rests, making each tart easier to lift and eat without spilling.