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1
Sift flour and salt into a large bowl.
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2
Using a pastry blender, your fingertips or 2 knives, cut in the butter and lard/vegetable shortening.
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3
Sprinkle the chilled water over the dough, adding more if necessary.
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4
Knead the pastry on a lightly floured surface for a few minutes or until smooth.
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5
Wrap in plastic wrap and refrigerate for 30 minutes.
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6
If you refrigerate for a fair more than this time, you will probably have to let the pastry dough sit out for a bit after removing it from the fridge to allow it to become pliable again.
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7
Preheat oven to 425F.
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8
Divide pastry into 6 equal pieces.
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9
Roll each piece into a circle on a lightly floured surface.
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10
Mix filling ingredients in a bowl and then spoon an equal amount onto each round of pastry.
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11
Be aware that you are going to fold the circles in half, so spoon accordingly.
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12
Brush the edges of the pastry rounds with water and fold in half.
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13
Press edges firmly to seal, then crimp.
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14
Brush pasties with beaten egg.
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15
Bake for 15 minutes, then reduce the heat to 325F and bake for 1 hour more.
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16
Do not undercook as you must make sure the meat gets throughly cooked.
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17
Serve hot or cold.
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18
You may add additional vegetables like carrots, celery, spinach, etc.
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19
to the filling, if you desire.
