Stir flour and salt together.
Cut in butter and lard to form a crumbly mixture.
Add 1 ¼ cup of the ice water and mix. Add additional 1/4 cup ice water a tablespoon at a time if needed until a smooth dough is formed. You may not need all of the water.
Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes to relax the dough.
Divide the dough into 12 pieces, cover the pieces with a dry towel while rolling each piece.
Shape each piece into a ball, then roll out the dough 1/8 inch thick and about 6–7 inches in diameter.
Place 1/2 cup filling in the center of the dough circle and lightly brush the edge of the bottom half of the dough with egg wash.
Fold over pastry and crimp the edges.
Place shaped pasties on parchment on a sheet pan while assembling the balance of dough and filling.
Brush each pasty very lightly with egg wash. Place in the oven and bake at 375°F for 35 – 40 minutes or until golden brown.
Cooking tip: Pasties freeze nicely. To cook, preheat oven to 375°F. Place the pasties on a lined sheet pan directly from the freezer and bake from the frozen state for about 40 – 45 minutes or until golden brown.
A pasty is a traditional Cornish hand pie. This dough uses lard and butter to create a flaky pastry crust to surround any filling. Substitute vegetable shortening for the lard for a vegetarian version.
1 1/2cupsice water, divided
1egg whisked with 2 tablespoons water for egg wash
AllergensEgg, Milk, Wheat