Rub the butter and lard into the flour with
a pinch of salt using your fingertips or a food
processor, then blend in 6 tbsp cold water to
make a firm dough. Cut equally into 4, then
chill for 20 mins.
Heat oven to 220C/fan 200C/gas 7. Mix
together the filling ingredients with 1 tsp salt.
Roll out each piece of dough on a lightly
floured surface until large enough to make
a round about 23cm across – use a plate to
trim it to shape. Firmly pack a quarter of the
filling along the centre of each round, leaving
a margin at each end. Brush the pastry all
the way round the edge with beaten egg,
carefully draw up both sides so that they
meet at the top, then pinch them together
to seal. Lift onto a non-stick baking tray and
brush with the remaining egg to glaze.
Bake for 10 mins, then lower oven to
180C/fan 160C/gas 4 and cook for 45 mins
more until golden. Great served warm.