Cornish Pasty

Step by stepInstructions

1. Make the pastry: pulse the flour and salt with the butter and lard until crumbly, then add the ice water until it just comes together. Shape into a disk, wrap, and chill 30 minutes.
2. In a bowl, mix the beef, potato, swede, onion, salt, and pepper.
3. Heat the oven to 375°F. Roll the pastry out on a floured surface and cut into four 8-inch rounds, rerolling the scraps.
4. Divide the filling among the rounds, mounding it on one half. Dot with butter, brush the edges with water, and fold over; crimp the curved edge firmly, sealing it into a rope-like ridge.
5. Brush with egg wash, cut a small steam hole in each, and bake on a parchment-lined sheet until deep golden, 45-50 minutes.
6. Cool 10 minutes and serve warm or at room temperature.