To make the pastry, rub the butter,
lard and 1 tsp salt into the flour with your
fingertips, or mix in a food processor.
Blend in 8 tbsp cold water to make a firm
dough. Cut into 8, cover with cling film
and chill for 20 mins.
Heat oven to 220C/200C fan/gas 7.
Mix together the beef, onions, potatoes,
swede, 1 tbsp black pepper and 1 tsp
salt. Roll out each piece of dough on a
lightly floured surface to make a round
about 20cm across. Use a plate or base
of a cake tin to trim the shape.
Pack an eighth of the beef mixture
down the centre of each pastry round,
leaving a margin at each end, then top
with a good spoonful of pickle. Brush all
round the edges of the pastry with some
of the beaten egg, then carefully draw up
the pastry on each side so that it meets
at the top, and pinch together to seal.
Lift the pasties onto 2 non-stick baking
sheets, brush with egg and bake for
10 mins. Then reduce oven to 180C/
160C fan/gas 4 and bake for a further
45-55 mins until golden.