Cornish picnic pasties with harissa yogurt dip

To make the the pastry, add the flour and salt to a large bowl and mix with your hands. Add the lard and butter and rub into the flour mixture until it resembles fine breadcrumbs. Make a well in the middle and pour in 140ml ice-cold water. Using a knife and a cutting motion, stir the flour into the water until the dough is crumbly.

Use your hands to bring the dough together, then use a folding motion to knead it for a couple of minutes until it feels slightly elastic. Tip out onto a lightly floured work surface and form into a cylinder 15-20cm long. Wrap in baking parchment and chill for at least 1 hour, but preferably overnight.

For the filling, cut the beef, potatoes and swede roughly into 1cm cubes. Add to a large bowl with the onion and toss together until evenly mixed. Season well with salt and pepper. Preheat the oven to 200ºC, gas mark 6 and line 2 baking trays with baking parchment.

To assemble the pasties, cut the chilled pastry log into 8. On a lightly floured work surface, roll out each disc into a round of about 21cm. Using a small plate about 20cm in diameter, trim the pastry into neat round discs. Divide the filling between the discs and mound the filling in the centre. Press a cube of butter into the centre of each mound.

Brush the pastry edges with a little water, then fold 1 edge of the disc over the filling to create a half-moon shape. Press the 2 pastry edges together to seal, then crimp the edges. Transfer the pasties to the lined trays. Brush with the beaten egg, then bake in the oven for 40-45 minutes until golden and cooked through, swapping the trays around halfway. Cool to pack for a picnic or enjoy warm or hot.

To make the dip, mix together the harissa and yogurt, then chill until needed. The finished pasties will keep for up to 3 days in the fridge.