Cornish Pasty

Instructions

1. Prepare the pastry
   In a large bowl, rub the butter and lard into the flour until it resembles breadcrumbs. Add the salt, then gradually add the cold water, mixing until it forms a firm dough. Knead briefly, then wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the filling
   While the pastry is chilling, prepare your filling. Mix the diced beef, potato, swede, onion, pepper, and thyme (if using) in a large bowl. Season generously with salt and pepper. The filling should be raw as it will cook inside the pastry.
3. Form the pasties
   Preheat your oven to 180°C (350°F). Divide the pastry into 4 equal pieces. On a lightly floured surface, roll each piece into a circle about 20cm (8 inches) in diameter and 5mm thick. Place a quarter of the filling mixture on one half of each circle, leaving a 1cm border.
4. Seal and crimp
   Brush the edges of the pastry with beaten egg, then fold the empty half over the filling to form a half-moon shape. Press the edges together firmly, then crimp by folding the edge over itself, working from one end to the other. This traditional crimp should be on top of the pasty, not on the side.
5. Bake to perfection
   Place the pasties on a baking tray lined with parchment paper. Brush the tops with beaten egg for a golden finish. Make a small steam hole in the top of each pasty. Bake for 50 minutes, or until the pastry is golden and crisp and the filling is cooked through.
6. Rest and serve
   Allow the pasties to rest for 10 minutes before serving. Traditionally, Cornish pasties were eaten warm or at room temperature, making them perfect for picnics or packed lunches. They can be served on their own or with a simple side salad.