Pies with meat and vegetables

1. Place the flour, butter, lard, and salt into a large bowl and mix with your fingers until the mixture has a crumbly texture, with small bits of fat evenly distributed throughout the flour.

1. Add the cold water over the flour and fat mixture, then quickly mix by hand until the dough starts to come together. Knead just until smooth. Transfer the dough onto a clean surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. Meanwhile, prepare the filling.

Filling

1. Finely chop or grate the onion and carrot, then transfer them to a bowl.

1. Finely chop or grate the white radishes and potatoes, then add them to the onion and carrot mixture. Add 100 grams of melted butter and the chicken stock paste, then mix well.

1. In a separate bowl, mix the meat with the flour and Worcestershire sauce, then incorporate it into the vegetable mixture.

1. Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Assembling the pies

1. Remove the dough from the refrigerator and divide it into 10 equal portions (approximately 95 g each), then shape each portion into a ball. On a silicone mat or a lightly floured work surface, roll out each ball into a circle (approx. 20 cm in diameter, 3 mm thick). Brush the edges of each circle with beaten egg. Place 3 heaped tablespoons of filling in the center of each dough circle. Bring the two sides of the pastry together to meet at the top, then pleat the edges to seal the filling inside. Place the pies onto the prepared baking trays. Repeat the process with the remaining dough and filling. Brush the pies with beaten egg and bake for 35–40 minutes at 200°C, top and bottom heat, no fan, until golden and crisp. Transfer to a wire rack to cool.