In a large bowl, mix boiling water with diced butter and lard until melted. Gradually add flour, mixing until a dough forms. Knead lightly, wrap in plastic wrap, and chill in refrigerator for at least one hour.

Heat butter in a skillet over medium heat. Sauté chopped onion until caramelized, about 5-7 minutes. Combine caramelized onions with potatoes, carrots, meat, parsley, thyme, salt, and pepper for filling.

Divide chilled dough into eight balls, rolling each into an 8-inch circle. Place filling on half of each circle, top with a small pat of butter, moisten edges, fold over, and press to seal.

Preheat oven to 350°F (175°C). Place pasties on lined baking sheet, make small slits on top for steam release, and bake for 30 minutes. Brush tops with cream, then bake for an additional 30 minutes until golden brown.

Remove from oven, let cool slightly for about 5 minutes, then serve warm with salad or chips.