ingredients

For the pastry
125g chilled and diced butter
125g lard
500g plain flour
plus extra
1 egg
beaten
For the filling
350g beef skirt
or chuck steak, finely chopped
1 large onion
finely chopped
2 medium potatoes
peeled, thinly sliced
175g swede
peeled, finely diced
1 tbsp freshly ground black pepper

Method
step 1
Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

step 2
Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

step 3
Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.