Cornish Pasties (like mother used to make - and grandmother)

makes about 8

Pastry: 
2 lb SR flour
8 oz margarine
8 oz lard

Filling:
4 or 5 onions, chopped finely
potatoes, peeled
half a swede, peeled (or turnip if you're Cornish)
1 lb beef skirt, chopped

milk for glazing

1. Make pastry by gently rubbing the fat into the flour, add a little water to make a fine dough.  Leave it to rest in a cool place for about half an hour.
2. Grate or chop potatoes and swede finely
3. Roll out pastry into rounds of about 9" diameter, cutting around a small dinner plate.
4. Wet the outer inch or so of each circle with the milk.
5. Into the middle of each piece of pastry put a handful of the potato and swede mixture
6. Top that with the chopped onions, then the meat.
7. Season very well.
8. Finally put on some more of the potato and swede mixture
9. Gather the pasty together and crimp (see: https://www.youtube.com/watch?v=8sS3Iz9E5O4).  Brush with the milk.
10. Leave to rest before putting in a hot oven (220/200/7) for about 10 minutes, turn oven down (180/160/4) and cook about another half an hour or so.
11. Turn out onto a wire tray to cool.
12. These freeze well and can then be reheated for about 10 minutes in a hot oven (more if heating from frozen).