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1
PASTRY:
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Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs.
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3
Add water slowly, a little at a time, until mixture binds into a soft dough.
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4
Wrap dough in plastic wrap and refrigerate at least an hour, a day or two is even better.
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5
There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties.
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6
FILLING:
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Mix together half the beef, half the onion, and one potato for each filling.
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Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch.
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When ready to make pasties, remove pastry from the refrigerator and prepare filling.
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Preheat oven to 425F (220C).
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Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter.
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Place filling in center.
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Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half-moon shape.
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14
Press edges of pastry together lightly.
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15
Turn edges over about half an inch and crimp so it won't open during baking.
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16
Make two half-inch slits near the top of each pastry and place on a piece of baking parchment on a baking sheet.
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Brush the pasties with milk and bake 15 to 20 minutes.
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18
Reduce heat to 375F (190C) for about another 45 minutes, or until pasties are golden brown.
