Make the pastry; blend together flour, butter, lard and salt until fine breadcrumbs. Mix with water to make a soft dough and place in the fridge until the meat and vegetables are chopped.
Chop all vegetables and beef skirt to even size pieces.
Pre-heat oven to 220°C, fan 200°C, gas mark 7.
Roll the pastry into 4 circles, put meat and vegetables in pastry starting with potato then swede, next add the meat and finally the onion. Sprinkle a small amount of salt and pepper on top.
Roll into a half moon shape, damp the edges and crimp fold the edges together.
Place on a baking tray and brush with an egg wash.
Bake for 10 mins, then lower oven to 180°C, fan 160°C, gas mark 4 and cook for 45 mins more until golden. Great served warm.
To crimp, place two sides of pastry together and fold and turn with forefingers and thumbs.
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