Pork, Apple and Ale Pie

Pastry:

• 1 1/2 cups water
• 1/4 cup plus 2 tbsp lard or vegetable shorting I used vegetable shorting
• 1/4 cup plus 2 Tbsp unsalted butter
• 1 tbsp Dijon mustard
• 4 1/2 cups all-purpose flour
• 1 tbsp kosher salt
• 1 tsp dried sage or 2 tsp fresh chopped leaves
• 1 tsp dried thyme or 2 tsp fresh leaves

Filling:

• 4 lices rashers of bacon, thinly sliced into 1/2" wide pieces
• 2 leeks white and light green parts only, roughly chopped
• 1 lbs 454 grams ground pork
• 3 thyme sprigs
• 2 sage sprigs
• 4 garlic cloves minced
• salt and pepper
• 2 tbsp all-purpose flour
• 1 x 12 oz 330 ml bottle pale ale
• 1 1/2 cups chicken broth
• 2 apples Honeycrisp or Granny Smith
• 1 large egg beaten with 1 tsp water