Cornish Pasty

Instructions

First, make the pastry

• For best results use an electric mixer and try to handle the pastry as little as possible.
• Cut the lard and butter into small dice and add to the flour with a pinch of salt.
  Rub the fat into the flour until it reaches the consistency of fine sand.
• With the mixer still running start to slowly add the water and keep adding it until the dough comes together to form a ball. You want the dough to hold together when you pinch it without crumbling or feeling sticky.
• Turn the dough out onto a sheet of cling film. Wrap well and place in the fridge for 20 minutes or so to rest.

Make the pasties

• Pre heat the oven to 180 ̊c. Line a baking tray with baking parchment.
• Remove your pastry from the fridge and cut into four equal pieces.
• Roll each piece of dough to a thickness of 4mm.
• Using a small side plate as a guide cut into a round. In a bowl mix together the filling ingredients and season well with Cornish Sea Salt and Luxury Pepper.
• Place a 1/4 of this mixture into the centre of your pastry round.