Ingredients

Method

In a mixing bowl place the flour and salt and mix together. Cut the butter and lard into cubes and add to the flour and using your fingertips, rub the fats into the flour until the mixture resembles breadcrumbs.

Add the water to the mixture and knead until the pastry becomes elastic. Cover with clingfilm and place in the fridge for 3 - 3 1/2 hours.

Preheat the oven to 320ºF / 165ºC

On a lightly floured board, roll out the pastry and cut into circles by cutting around a side plate.

Place the vegetables in a bowl and mix together with the meat and place a generous amount on the pastry and season with salt and pepper. Bring the pastry together, press the edges together and crimp the edges by folding a little over on one end then continue around the edge of the pasty overlapping the folds. This is known as crimping.

Mix the egg and milk together and brush over the pasty.

Bake in the oven for 50-55 minutes or until golden brown.