After gathering all my ingredients, I start by making the pastry. The secret to a great pasty starts here. In a large bowl, combine the plain flour and sea salt. Next, I add in the cold lard and butter. Using my fingers, I rub them in until it resembles breadcrumbs.

Then, I gradually mix in the sparkling water and apple cider vinegar until the dough forms a ball.

Cover the dough with cling film and refrigerate for at least 30 minutes. This helps create that flaky texture we adore.

While my pastry is chilling, I turn my attention to the filling. I peel and dice the waxy potatoes and rutabaga into small cubes. This ensures even cooking. Then, I finely chop the onion and mince my garlic.

In a large bowl, I combine the potatoes, rutabaga, onion, garlic, and cubed beef. I season it with salt and freshly ground black pepper.

Mixing this filling is where my excitement builds! Each spoonful releases a medley of flavors, and it’s hard to resist tasting.

Once the dough is firm, I dust my working surface with plain flour. I roll out the pastry to about 1/8-inch thickness. Using a large plate or a cutter, I create circles of dough – about 7 inches in diameter.

This is where the fun begins!

For each circle, I place a generous spoonful of my filling on one-half of the dough. I leave the edges clear to ensure I can seal them later. With the other half of the pastry, I fold it over the filling.

Next, I gently press the edges together, ensuring no filling escapes. For extra assurance, I crimp the edges with my fingers, creating a decorative border.

I preheat my oven to 400°F (200°C). On a baking tray lined with parchment paper, I place my pasties and brush their tops with beaten egg. This step guarantees a beautiful golden finish.

The moment of truth has arrived! Into the oven, my pasties go. I bake them for about 30-35 minutes, or until they achieve a lovely golden brown coloring. While they bake, my kitchen is filled with savory scents.

Once baked, I let them cool on a wire rack. Cornish pasties are best served warm, but they also make a delightful picnic treat if you prepare them ahead.