Ulster pastie

Method

Rub butter and lard into flour and salt until breadcrumbs form, then bind with cold water to create a stiff pastry; chill for 30 minutes. Dice potatoes and onions finely, mix with beef mince, salt and pepper. Roll pastry thin and cut into 12 circles of approximately 10cm diameter. Place filling on one half of each circle, fold over and seal edges firmly by crimping with a fork. Brush with beaten egg and bake on a lined tray at 200C for 25-30 minutes until golden brown. Serve warm as a traditional Ulster baked good.