For the Shortcrust Pastry:
3 1/2 cups all-purpose flour
1 tsp salt
10 tbsp unsalted butter , very cold, diced
3/4 cup lard , very cold
2/3 cup ice cold water
For the Cornish Pasties:
1 pound beef skirt steak or sirloin , cut into small cubes (for vegetarian option, leave out the meat and add more vegetables!)
1 lb. firm, waxy potato , peeled and diced in 1/4 inch
cubes, or slice them according to personal preference
1/2 pound of rutabaga , peeled and diced in 1/4 inch
cubes, or slice them according to personal preference
1 1/3 cup of Veggie Box yellow onion , chopped
4 cloves of Veggie Box garlic, minced
salt and pepper to taste
unsalted butter (for cutting in slices to lay inside the pasties)
All-purpose flour (for sprinkling inside the pasties)
1 large egg , lightly beaten

3 1/2 cups all-purpose flour 1 tsp salt 10 tbsp unsalted butter , very cold, diced 3/4 cup lard , very cold 2/3 cup ice cold water 1 pound beef skirt steak or sirloin , cut into small cubes (for vegetarian option, leave out the meat and add more vegetables!) 1 lb. firm, waxy potato , peeled and diced in 1/4 inch 1/2 pound of rutabaga , peeled and diced in 1/4 inch 1 1/3 cup of Veggie Box yellow onion , chopped 4 cloves of Veggie Box garlic, minced 1 large egg , lightly beaten

To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 3 hours before using (this is crucial). To Make the Cornish Pasties:Preheat the oven to 350 degrees. Roll the pastry dough into a log and cut it into 6 equal pieces. Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. Layer the filling (each ingredient to be divided out between 6 pasties, there may be some excess remaining): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple of pats of butter on top of the beef and sprinkle a little flour over the filling.Wet the tips of your fingers and lightly moisten the edges of the pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges .Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp
knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes.