Cornish pasty

Method

Rub the cold butter and lard into the flour and salt until breadcrumbs form, then add cold water gradually until a stiff dough comes together. Chill for 30 minutes, then roll out thinly and cut into four circles approximately 20cm in diameter. Layer the beef, swede, potato and onion on each circle, seasoning well between layers, then fold the pastry over and crimp the edges firmly with a fork. Place on a greased baking tray, brush with egg yolk mixed with water, and bake at 200C for 50-60 minutes until golden brown. Serve hot with gravy.