For 4 good sized Cornish Pasties
500g strong bread flour
120g lard
25g cake margarine
5 gms salt
175 gms cold water
Pastry
Mix fat lightly into flour until it resembles breadcrumbs.
Add water and mix until pastry clears and becomes elastic.
Leave to rest for 3 hours in a refrigerator
FILLING
450g good quality beef skirt
450g potatoes ( a firm waxy potato such as Maris piper.)
250g Swede
200g onion
Salt & pepper
butter
slice the filling finely then add to the rolled out circles of pastry raw. Layer the vegetables and meat adding plenty of seasoning. Put a knob of butter on top.
Cooking time – 165c for about 40 mins