Preheat the oven to 400 degrees F.
In a large mixing bowl add the flour and salt.
Add the lard and blend with pastry blender until combined.
Add the water and mix well (start with 9 tbsp and if the crust is still a little crumbly after mixed, add an additional tbsp of water.
Divide the dough into 6 equal pieces.
Place back in the bowl and cover with a damp towel while you make the filling.
In another large mixing bowl combine both meats, seasonings, potatoes, rutabaga and onion.
Mix thoroughly.
On a floured counter or silicone mat, roll out one dough ball until it is approximately 10 inches around.
Place 1 1/2 cups of meat mixture onto one half of the rolled dough.
Top with 1 tsp of butter.
Fold the other half of the dough over top of the mixture so that the two sides of the dough meet.
Pinch the edges of the crust together and crimp the edges with a fork.
Bake at 400 degrees F for an hour.