Place the flour and salt to a food processor. Pulse to mix. Add the cold cubed butter and lard. Process until the mixture resembles breadcrumbs.

Slowly, add the water through the funnel until the dough comes together in a ball but it is not sticky. Add only enough water to let the dough come together and stop before it gets too wet and sticky.

Form a disc of dough very quickly and without kneading the dough, wrap in cling film and refrigerate for at least 1 hour.

While the dough rests in the fridge, chop the onion very finely and dice the potatoes and the swede. The potato and swede cubes should have a size of about 5 mm/ 0.2 inches. Cut the rump steak into very small cubes as well. Mix everything in a bowl and season generously with salt and pepper.

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with parchment paper.

Divide the dough into 4 equal parts. On a floured surface and using a floured rolling pin, roll each piece of dough into rounds of about 18-20 cm/ 7-8 inches.

Divide the vegetable meat mixture between the four rounds, placing it to one side of the dough circle.

Brush the edges of the circle with the lightly beaten egg. Fold the dough over the filling and press lightly. Crimp the edges of the dough circle to seal the pasty.

Repeat with the remaining dough and place on the prepared tray. Brush all over with the beaten egg.

Bake for about 45 minutes until golden brown.