Cornish pasties

• 500 g stewing beef (gravy beef or chuck steak), trimmed and cut into pieces (3 cm)

Pastry

• 550 g plain flour
• 135 g salted butter, chilled and cut into pieces
• 135 g lard, chilled and cut into pieces
• 1 pinch sea salt
• 160 g chilled water

Filling

• 140 g brown onion, cut into quarters
• 160 g carrot, cut into pieces (3 cm)
• 100 g salted butter, cut into pieces
• 160 g swede or turnip, cut into pieces (3 cm)
• 160 g potato, peeled and cut into pieces (2-3 cm)
• 1 tsp ground white pepper, to taste
• 1 ½ tsp Chicken stock paste (see Tips)
• 2 tsp plain flour
• 60 g Worcestershire sauce

Assembly

• 1 egg, lightly beaten
• tomato sauce, to serve