Flossie's Proper Cornish Pasty

• 1 lb Plain Flour
• 3 oz Lard
• 3 oz Margarine
• 1 each Egg for wash
• 8 oz Potato cut into small wedges
• 6 oz Swede cut into small wedges
• 1 large Onion diced
• 8 oz Skirt Beef diced
• 1 pinch Salt
• 1 pinch Pepper
• 1 oz Butter

1. Work the margarine and lard into the flour until you get a breadcrumb consistency.
2. Make a well in the mixture and pour in 3/4 pint of cold water.
3. Mix in from the sides and fold.
4. Add extra water or flour to get a good consistency.
5. Refrigerate for at least 30 mins.
6. Flour the worktop and rolling pin.
7. Roll and fold the pastry until you've got the desired size.
8. Add a pat of butter to each pastry centre, then the filling: potato, then swede, then onion, then beef.
9. Brush the edges of the pastry and crimp together.
10. Brush the finished pasties with milk or egg and cook for 20 mins at gas mark 6, then turn down to gas mark 3 for an hour.

flour, lard, margarine, egg, wedges, swede, onion, skirt, salt, pepper, butter

Taken from cookpad.com/us/recipes/336383-flossies-proper-cornish-pasty (may not work)