Cornish Pasty

Pastry

• 550 g strong white bread flour, plus extra for dusting
• 135 g unsalted butter, cold, diced
• 135 g lard, cold, diced
• 1 pinch fine sea salt
• 160 g water, cold

Filling

• 140 g onions, quartered
• 400 g beef skirt, diced (2 cm)
• 100 g swede, peeled, diced (1 cm)
  or 100 g turnips, peeled, diced (1 cm)
• 200 g potatoes, peeled, diced (1 cm)
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 50 g unsalted butter
• 1 egg, beaten, to glaze