Grease the baking sheet 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 it in (or process if using a food processor) until the mixture resembles fine breadcrumbs.
Add the water and bring together to make a dough adding more water if the dough is too dry. If using a processor add the water and whizz until the mixture forms a ball of dough.
Turn the dough onto a lightly floured work surface and knead until the pastry becomes elastic. This will take longer than normal pastry, but it gives it the strength that is needed to hold the filling and retain a good shape.
On a lightly floured work surface roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
Bring the pastry up around the filling and join together to make a crescent moon shape and crimp the edges together to seal the pastry. The crimping of a Cornish pasty uses a particular method. I would suggest finding a Youtube demonstration as it's rather difficult to describe in words.
Place the pasties on the baking sheet and place in the fridge for 2 hours.
Preheat the oven to 170C/325F/gas 3.
Remove the pasties from the fridge and glaze with the beaten egg.
Place in the oven and bake for an hour until golden.
Remove from the oven and allow to cool a little before serving. They are best eaten warm but are also good eaten cold and perfect to take on a picnic.
