Cornish Pasties

Steps

1. 1
   Rub the butter and lard into the flour with 1 tsp of the salt until it looks like breadcrumbs. Add the water gradually and bring it together into a firm dough, knead briefly until smooth, then wrap and chill for 1 hour; rested dough doesn't shrink or tear.
2. 2
   Cut the potatoes and swede into thin, irregular pieces about 1 cm across and slice the onion finely. Keep everything raw: the filling cooks inside the pastry.
3. 3
   Heat the oven to 200°C and line a baking tray.
4. 4
   Divide the pastry into 6 and roll each piece into a 20 cm circle about 4 mm thick, using a plate as a guide.
5. 5
   Layer the filling over one half of each circle — potato and swede first, then onion, then beef — seasoning each layer generously with the rest of the salt and the pepper.
6. 6
   Brush the edge with egg, fold the pastry over into a half-moon and press the edges together. Crimp by folding the edge over itself in small twists along the side, and cut a small slit in the top.
7. 7
   Brush with egg and bake for 20 minutes, then lower the oven to 170°C and bake for 35–40 minutes more, until golden-brown.
8. 8
   Rest for 10 minutes and eat hot or warm, by hand.