Mini Cornish Pasties

Ingredients:

For the pastry:

250g strong white bread flour
60g lard
60g salted butter
80l–90ml iced water
1 free-range egg, beaten with 2 teaspoons milk, to glaze

For the filling:

125g beef skirt steak, cut into small cubes
100g waxy potatoes (such as Charlotte), peeled and finely diced
60g swede, peeled and finely diced
60g onion, finely diced
Sea salt and freshly ground black pepper

Method:

1. Combine the flour, lard and butter in a large bowl, and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough.

2. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in clingwrap, and place in the fridge for two hours until firm.

3. Meanwhile, combine the ingredients for the filling in a bowl, and season with salt and plenty of black pepper.

4. Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.

5. Roll out the dough to the thickness of a coin, and use a 10cm-cookie cutter to cut out 12 circles of pastry.

6. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal.

7. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden.