Original homemade cornish pasties recipe

Combine the flour and salt.

Add the cold cubed butter and the cold lard, and pulse in the food processor until the mixture is sandy.

Add the cold water a little at a time and pulse between each addition until the dough comes together.

Roll into a ball and roll out into a 2.5 cm thick disc. Wrap in plastic wrap and refrigerate for at least 3 hours.

Divide the ingredients into approximately 6 equal portions.

Roll out the ground beef portion into a circle, slightly smaller than the dough circle, and season with salt and pepper. Place a layer of minced meat, chopped potato, chopped kohlrabi and chopped onion on top. Season with salt and pepper. Wrap in an oval shape.

Knead the dough into a rolling pin and cut into 6 equal portions. Wrap the other 5 portions and refrigerate while working on the first portion.

Roll out the first portion on a floured table into a 3 mm thick circle. Spread a little butter on each dough circle, leaving 2 cm of all edges unbuttered, sprinkle with a little flour and place an oval of filling inside each circle.

With wet fingers, moisten the edges to seal. Close in a half-moon shape and press to release the air. Make the traditional paste fold to seal the edge.

Bake in a preheated oven at 175°.

Serve and eat while hot.