Mini Beef Pasties

Place the flour, salt,  lard and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, or mix it together with your hands.

Add the water a little at a time and pulse in a food mixer until the pastry starts coming together and leaves the edges of the bowl. Wrap the pastry and chill in the fridge for 30 minutes, this will prevent the pastry shrinking when it is cooked.

Preheat the oven to 180°c (fan 160°c, gas mark 4).

Roll the pastry on a lightly floured surface and cut out 6 circles measuring 15cm.

Toss the meat in the curry paste. Mix together the vegetables in a bowl. Pile the vegetables in the middle of the pastry circles and top with the meat adding plenty of seasoning.

Put a dollop of clotted cream on top. Then bring the pastry around and crimp together to form a D shape.

Place on a baking sheet and cook for 40-50 minutes or until the pastry has a deep golden colour. Serve warm or cold with a crisp salad.