Method1. Rub the flour, salt, butter and lard together in a mixing bowl using your fingertips until it resembles breadcrumbs. Add 100ml water and bring together to form a dough, then knead for 3-4 minutes until it begins to stretch.
2. Cover and chill for 2-3 hours. Preheat oven to 200°C / fan 180°C /gas 6 and line a large baking tray.
3. Season the steak, potatoes, swede and onions generously in a bowl then add the pickled walnuts and combine briefly, taking care not to break them up.
4. Remove dough from the fridge and divide into 6 balls, before rolling each into a circle about 23cm across on a lightly floured surface – use a side plate as a guide and trim the pastry around it.
5. Spoon some filling onto one half of each circle, leaving a 1cm border, then brush the edges with egg. Fold the pastry half over the top of the filling to encase it and form a half-moon, then pinch together and crimp the edges. Transfer to a tray and chill for another hour before baking.
6. Remove from the fridge then brush pasties with the remaining egg to glaze. Bake for 10 minutes, then lower the oven to 160°C / fan 140°C / gas 3 and bake for a further 45 minutes until golden.
7. Serve warm or cold.
• 500g strong white bread flour
• 1 tsp salt
• 150g unsalted butter, diced
• 100g lard, diced
• 1 egg, beaten to seal and glaze
For the filling
• 400g rump steak, fat removed and cut into 1cm cubes
• 300g waxy potatoes, diced into 1cm cubes
• 200g swede, peeled and chopped into 1cm cubes
• 2 onions, finely chopped
• 3 Opies Pickled Walnuts, thickly sliced
• Salt and pepper, to taste