Pies, Puddings and Pottages

Grease the baking sheets with lard.

Place the milk and water in the saucepan and heat to 30C/86F.

Transfer into the measuring jug and sprinkle the yeast and teaspoon of sugar into it, whisk, and leave to stand for 10 minutes to activate the yeast.

Sift the flour and salt into a large mixing bowl and rub in 28g of the butter until you have a fine breadcrumb consistence.

Make a well in the centre and pour in the yeast mixture.

Use your hands to bring everything together to a sticky dough.

Turn out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.

Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.

Turn the dough out onto the lightly floured work surface and knock back and knead very gently for a couple of minutes.

Roll out to 15 x 35cm.

Using a fork, cream the remaining butter with the lard in the small mixing bowl, adding a little salt.

Lay out a sheet of baking paper on the work surface and place the butter and lard mixture onto it.

Cover with a second layer of paper and roll out to a rectangle measuring 15 x 11cm.

With the shorter side of the dough facing you, unwrap the rolled-out butter and lard mixture and place in the middle of the dough. Fold the dough closest to you up over the butter and lard. Then bring the dough furthest away from you over that. Seal the edges with your fingers to fully enclose the butter and lard with dough.

Wrap with clingfilm and place in the fridge for 30 minutes.

Remove from the fridge and roll out to 15 x 35 cm. Fold the bottom third of the dough upwards and fold the top third over that. Wrap in clingfilm and place in the fridge for 30 minutes.

Repeat step 17 twice more.

Remove from the fridge and roll the dough out to 15 x 35 cm.

Use the pastry cutter to cut out 16 rounds.

Place on the greased baking sheets, cover with the clean tea cloth and leave to rise for 40 minutes until risen and doubled in size.

Preheat 200C/400F/gas 6.

Brush the manchets very carefully with the beaten egg, place in the preheated oven and bake for 15 minutes until puffed up and golden.

Remove from the oven and place on a serving dish. Eat warm with butter.