Preheat the oven to 180C/350F/gas 4.
Grease the tart tin with lard.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and lard and then rub in (or process if using a food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk in the cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough, adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap with clingfilm and place in the fridge for 30 minutes.
Put the apples in the saucepan with the water and granulated sugar and simmer until soft. Raise the heat and continue to cook until no liquid remains. You will need to keep stirring to ensure the mixture doesn’t burn on the bottom of the pan. Leave to cool.
On a lightly floured work surface, roll out half the pastry and cut out rounds with the 9cm pastry cutter, then line each hole in the tart tin.
Place a layer of apple mixture in the pies followed by a slice of cheese and then another layer of apple.
Use your fingers to wet the edges of the pie bases with water.
Roll out the remaining pastry and use the 8cm pastry cutter to make the lids for the pies.
Place the lids on each pie and press down firmly onto the base pastry to seal securely.
Make holes in the centre of each pie with a fork.
Glaze the top of the pies with the beaten egg and sprinkle with caster sugar.
Bake for 35 minutes until golden. Check after 20 minutes that the pies aren’t getting too brown. If they are, place a piece of kitchen foil over the top.
Remove from the oven and allow to cool for a few minutes before carefully transferring them to the cooling rack.
