Cornish Pasty

120 g lard

175 ml cold water

500 g strong bread flour

1 tsp salt

125 g butter

filling

400 g beef skirt diced

300 g firm shalout or firm waxy potato maris peer or wilja diced

150 g swede diced

150 g onion diced

Mix all the ingrediant of lard, water, bread flour, salt, and butter. put into fridge for 3 hours or freezer for half an hour.

Then roll out pasty, use 20mm lid to cut a round shape

Mixed all filling with salt and pepper and wrap to make about 6 pasty. baked 165c for 50-55 min