For the best result, use a food processor. Mix the flour and salt together.

Rub the butter and lard into the flour until the mixture resembles breadcrumbs. Do not over-mix, as we want the fats to stay as cold as possible.

Mix in 170ml ice cold water and bring together into a dough. wrap in cling film and shape into a flat disc about an inch thick, and place in the fridge for at least an hour to chill.

Prepare the filling by peeling and finely dicing the swede, onion and new potatoes (no need to peel). Add to a large mixing bowl. Chopping the pieces smaller will mean they will cook quicker, and the pasties will be easier to close. Add the finely diced beef to the bowl.

Add 2tsp salt and 1tsp black pepper, and thoroughly mix until everything is well combined and evenly coated in salt and pepper.

Preheat the oven to 170°C/Gas Mark 5

Divide the pastry into six even-sized pieces. Place one on a floured surface, keeping the others in the fridge while you work. Roll out into a circle using a rolling pin, about half a centimetre thick. A side plate is a good guide for consistent size.

Spoon one or two spoonfuls of filling into the middle of the pastry (about one-sixth of the mixture), making sure to leave at least 2cm around the edge of the circle to seal the pasty. Fold one half over, and squeeze the edges shut with the side of your hand.

Crimp the edge shut by repeatedly twisting and pressing the edge of the pastry shut- this is quite difficult, and the first pasty may not look the best. Try to seal the pastry if there are any tears so the filling doesn't dry out.

Store completed pasties in the fridge while you work on the others.

Place the completed pasties on baking paper, on baking trays and brush with beaten egg.

Bake for 50 minutes, by when the pasties should be golden brown and slightly shiny.