Ingredients

• 375g plain flour
• 15g salt
• 125g unsalted butter, cut into dice
• 125g lard, cut into dice
• 1 egg, beaten
• 60ml cold water
• 450g topside of beef, cut into small pieces
• 1 onion, sliced into 1cm cubes
• 200g potato, peeled and diced into 1cm cubes
• 1 carrot, peeled and diced into 1cm cubes
• 1 turnip, peeled and diced into 1cm cubes
•   salt and freshly-milled black pepper
• 15g parsley, chopped
• 1 teaspoon Worcestershire sauce
• 1 egg, beaten

Method

1. Sieve the flour and salt into a large bowl. Add the butter and lard and rub them into the flour until the mixture resembles breadcrumbs. Add the beaten egg and pour in the water. Gently bind the pastry together and press it into a ball. Wrap in cling film and refrigerate for at least two hours.
2. Put the meat into a bowl. Add the onion, potato, carrot and turnip, stir together and season with salt and lots of pepper. Add the parsley and the Worcestershire sauce, then stir everything together.
3. Cut the pastry in half and roll it out. Cut out eight circles, about 16cm in diameter. Brush around the edges of each circle with the beaten egg. Divide the filling into eight and spread it in a line across the centre of each circle of pastry. Fold the pastry over the filling so that the two sides meet. Then, using your thumb and forefinger, squeeze the pastry together to seal and crimp the edges. Brush the tops with the remaining egg wash and make small holes in the tops to allow the steam to escape.
4. Cook them in an oven preheated to 200°C/400°F/Gas 6 for about 25 minutes. Lower the oven temperature to 180°C/350°F/Gas 4 and cook for a further 25 minutes. Serve hot.

Notes