Mini Cornish pasties recipe
 This traditional hand-held pie gets a mini makeover just in time for your street party or picnic. 250g/9oz strong white bread flour60g/2¼oz lard 60g/2¼oz salted butter80–90ml/2½fl oz–3fl oz iced water1 free-range egg, beaten with 2 tsp milk, to glaze 250g/9oz strong white bread flour 60g/2¼oz lard 60g/2¼oz salted butter 80–90ml/2½fl oz–3fl oz iced water 1 free-range egg, beaten with 2 tsp milk, to glaze 125g/4½oz beef skirt steak, cut into small cubes100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced60g/2¼oz swede, peeled and finely diced60g/2¼oz onion, finely dicedsea salt and freshly ground black pepper 125g/4½oz beef skirt steak, cut into small cubes 100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced 60g/2¼oz swede, peeled and finely diced 60g/2¼oz onion, finely diced sea salt and freshly ground black pepper Method Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm.Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden.