Method

• Start by making the pastry – place the flour, salt, lard and butter into the bowl of a food processor and pulse to form crumbs. Gradually add the cold water so that the mixture comes together. Shape the pastry dough into a ball. Wrap the pastry in cling film. Place in the refrigerator to rest and chill for 3 hours. Alternatively, to make by hand, add the flour and salt to a large mixing bowl. Rub the lard and butter into the flour until it resembles breadcrumbs. Add the cold water and knead the mixture together until the pastry is elastic. Shape the pastry dough into a ball. Wrap the pastry in cling film. Place in the refrigerator to rest and chill for 3 hours.
• Place the meat and vegetables into a bowl. Add the seasoning. Stir to combine and set aside.
• Meanwhile, divide the pastry in two. Roll one half of the pastry onto a lightly floured clean work surface, to a thickness of approximately 3mm. Cut the pastry into 3 circles, 20cm in diameter – a side plate is an ideal size to use as a template. Transfer each pastry circle to a non-stick baking sheet. Repeat with the remaining half of the pastry.
• Spoon equal amounts of the meat mixture into the bottom half of each pastry circle. Divide the chopped Black Garlic Cloves equally amongst the pastry circles. Add a grinding of black pepper on each one.
• Lightly brush the edge of each pastry circle with beaten egg. Bring the edges together over the top of the filling and press together. Fold the edge of the pastry over slightly to completely seal the pasty. Brush the top of each pasty with beaten egg.
• Transfer the baking sheet to the refrigerator to rest and chill the pasties for 30 minutes.
• Preheat the oven to 200C/180 fan/ Gas6.
• Bake the pasties for 50 minutes, turning the baking sheet around after 25 minutes so the pasties brown evenly.
• Remove from the oven.

To Serve: serve warm accompanied with BGK’s Spiced Tomato Chutney or BGK’s Spicy Gooseberry Chutney. Or serve cold as a portable lunch.