Beef Pasties

Pastry:

1. Pulse dough ingredients: Place the flour and salt into a food processor and pulse to mix. Add the cold cubed butter and lard. Process until the mixture resembles breadcrumbs.225 g strong white flour/ 8 oz/ 1 ¾ cups + 2 tablespoons + ½ teaspoon fine sea salt + 50 g unsalted butter/ 1.7 oz/ scant ¼ cup + 50 g lard/ 1.7 oz/ scant ¼ cup
2. Make dough: Slowly, add the water through the funnel until the dough comes together in a ball but it is not sticky. Add only enough water to let the dough come together and stop before it gets too wet and sticky.75 ml water/ ⅓ cup
3. Chill dough: Form a disc of dough very quickly and without kneading it, wrap it in plastic wrap and refrigerate it for at least 1 hour.

Pasty filling:

1. Chop beef and vegetables: While the dough rests in the fridge, chop the onion very finely and dice the potatoes and the swede. The potato and swede cubes should have a size of about 5 mm/ 0.2 inches. Cut the rump steak into very small cubes as well. Mix everything in a bowl and season generously with salt and pepper.1 onion + 100 g potatoes/ 3.5 oz + 100 g swede/ 3.5 oz + 150 g rump steak/ 5.5 oz + fine sea salt and ground black pepper
2. Preheat the oven to 200°C/ 400°F. Line a baking tray with parchment paper.
3. Roll the dough: Divide the dough into 4 equal parts. On a floured surface and using a floured rolling pin, roll each piece of dough into rounds of about 18-20 cm/ 7-8 inches.
4. Fill pasties: Divide the vegetable meat mixture between the four rounds, placing it on one side of the dough circle.
5. Close pasties: Brush the edges of the circle with the lightly beaten egg. Fold the dough over the filling and press lightly. Crimp the edges of the dough circle to seal the pasty.1 small egg
6. Repeat this with the remaining dough and place the beef pasties on the prepared tray. Brush all over with the beaten egg.
7. Bake the beef pasties for about 45 minutes until golden brown. Leave them cool slightly on a wire rack before serving, or you risk burning your fingers and tongue with the hot filling.