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1
For the dough: In a small bowl add egg and stir with a fork.
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2
Stir in vinegar and then water.
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3
In a separate bowl add the lard and 4 cups flour.
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4
Cut the lard into small pieces using a pastry cutter.
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5
Add the liquid and continue to cut the lard into the mixture adding more flour only as needed.
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6
Do not over work the dough.
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7
Stop when the dough comes together into a sticky ball.
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8
Divide the dough into half and wrap each half in plastic wrap.
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9
Place dough in refrigerator for 30 minutes to 1 hour.
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10
If only using 1/2 the dough put other half into the freezer for later use.
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11
Thaw in the refrigerator when you want to use it later.
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12
For the pies: Preheat the oven to 400 F. Into a medium fry pan add oil and heat over medium-low heat.
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13
Add peppers, onions and shallots.
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14
Saute on medium low until onion is translucent and peppers are softened.
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15
Salt and pepper to taste.
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16
Transfer to a large bowl and cool slightly.
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17
Add the thyme, roast beef and cheddar cheese.
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18
Roll out one of the halves of dough until its about pie crust thickness, 1/8-1/4 thick.
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19
Cut the dough into 10 rectangles.
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20
You should get roughly 12 rectangles.
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21
Place some of the filling on half of each dough rectangle.
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22
Divide the filling evenly among the pies.
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23
Fold the other half of each dough rectangle over.
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24
Wet your finger with a bit of water and wet the seams of the dough to seal them and place them on a lightly oiled baking tray.
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25
Slice a couple of vents on the top of the pies.
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26
Mix egg with 1 teaspoon water and whisk.
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27
Brush the egg mixture lightly on each pie.
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28
Bake for 22-28 minutes until golden brown.
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29
Let them cool slightly before serving as the inner filling will be very hot.
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30
Serve with a nice crisp salad.
