Chilling time:
1 hr

Ingredients:
7 tbsp lard, chilled and diced
4 tbsp unsalted butter,
chilled and diced
1 1⁄2 cups all-purpose flour, plus extra
for dusting
½ tsp salt

For the filling:
9oz (250g) skirt steak, trimmed,
in 1⁄2in (1cm) cubes
3oz (80g) rutabaga, peeled, and
cut into 1⁄4in (5mm) cubes
4oz (100g) waxy potatoes, peeled,
and cut into 1⁄4in (5mm) cubes
1 large onion, finely chopped
splash of Worcestershire sauce
1 tsp all-purpose flour
sea salt
freshly ground black pepper
1 egg, beaten, for glazing

Method:
1 Rub the lard and butter into the flour until the mixture resembles fine crumbs.

2 Add the salt and enough cold water to bring the mixture together into a soft dough.

3 Knead the dough briefly on a lightly floured surface. Wrap in plastic wrap. Chill for 1 hour.

4 Preheat the oven to 375°F (190°C). Mix all the filling ingredients and season well.

5 On a well floured work surface roll the pastry out to a thickness of 1⁄4in (5mm).

6 Using a side plate or saucer, cut 4 circles from the dough. Re-roll the offcuts.

7 Fold the circles in half, then flatten them out again, leaving a slight mark down the center.

8 Pile a quarter of the filling into each circle, leaving a 3⁄4in (2cm) border all around.

9 Brush the border of the pastry with a little beaten egg.

10 Pull both edges up over the filling and press together to seal.

11 Crimp the sealed edge with your fingers to form a decorative ridge along the top.

12 Brush all over the finished pasties with a little beaten egg.

13 Bake in the center of the oven for 40–45 minutes, until golden brown. Remove the pasties from the oven and allow to cool for at least 15 minutes before eating warm or cold. STORE These will keep in the refrigerator for 2 days.

Homemade Cornish Pasties