Welsh lamb pasties

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Makes 4

For the pastry

For the filling

Step 1
To make the pastry, put the flour, salt, butter and lamb fat or lard in a food processor and with the pulse button, blitz the mix together until it forms a breadcrumb-like mix.

Step 2
Add the cold water, mix, remove from the food processor and work into a dough.

Step 3
Wrap very tightly in clingfilm and put in the fridge to rest for at least an hour.

Step 4
After this time, divide the dough into 4 equal parts.

Step 5
On a lightly floured surface, roll out each piece into a rough disc.

Step 6
Put a roughly 22cm plate on top of each piece of pastry and cut around the edge of the plates to create four neat discs.

Step 7
Place each disc on a piece of clingfilm, then lift on to a plate.

Step 8
Repeat for all four discs, stacking each plate on top of each other.

Step 9
Cover with another piece of clingfilm and pop into the fridge for a further half-hour.

Step 10
While they are resting, make the filling.

Step 11
With a Japanese mandolin, carefully slice the new potatoes and the swede thinly to the same size and thickness.

Step 12
Put these in a bowl.

Step 13
Add the finely diced onion and salt and pepper.

Step 14
Preheat the oven to 180C/350F/gas mark 4.

Step 15
With a sharp knife, slice the lamb neck fillets into small chunks.

Step 16
Add the lamb to the mixing bowl and work together with your hands.

Step 17
Take the pastry discs from the fridge.

Step 18
Put a quarter of the lamb mix into the centre of each disc, leaving a margin.

Step 19
Brush the margins with the beaten egg and fold them into semi-circles.

Step 20
Pack them tightly, removing all air pockets.

Step 21
Place the pastries on a flat baking tray lined with parchment.

Step 22
Bake for 45 minutes, then remove from the oven.

Step 23
Mix together the double cream and egg yolks and brush all over the pasties.

Step 24
Put them back in the oven and bake for a further 10-12 minutes until golden and glazed.