Cornish pasty

Pasos

1. Make the lard and butter shortcrust pastry, then chill it in the refrigerator until it is firm to the touch and easy to roll out.
2. Cut the beef into very small dice, then slice the potatoes, rutabaga, and onion into thin, uniform pieces so they cook through inside the pastry without remaining tough.
3. Mix the meat and vegetables with the salt and pepper in a bowl; the filling should be well seasoned and slightly moist to the touch, without being mashed.
4. Divide the dough into equal portions, roll them into thick rounds like a rustic pie crust, and chill them for a few minutes if the dough gets sticky.
5. Place the filling on one half of each round, leaving a border around the edge, then fold over into a half-moon without packing too tightly to allow steam inside.
6. Seal the edges with your fingers, then crimp and roll along the side; the seam should be neat, thick, and tightly sealed.
7. Brush with beaten egg, place the pasties on a hot or lined baking sheet, and bake until the pastry begins to turn deeply golden.
8. Lower the heat slightly and continue baking until the pasties are deeply browned, sound hollow on the bottom, and give off the aroma of roasted meat and buttery pastry.
9. Let rest on a wire rack before serving so the juices redistribute and the filling sets. Serve hot or warm.