Ingredients
Dough preparation method
Place the flour, butter, lard, and salt into the mixing bowl and mix for 15 sec/speed 4.
Add the water and mix for 10 sec/speed 4, then knead using Dough mode /30 seconds, until the dough is combined. Transfer the dough onto a silicone mat or a clean work surface and shape it into a disc. Place it on a plate and cover with plastic wrap, then refrigerate for 30 minutes. Meanwhile, continue with the filling preparation.
Filling
Without washing the mixing bowl, place the onion, carrot, and 50 g of butter into the bowl and chop for 4–8 sec/speed 4, until evenly chopped. Transfer to a bowl.
Place the white radishes, potatoes, chicken stock paste, and 50 g of butter into the mixing bowl and chop for 8 sec/speed 5, until evenly chopped. Transfer to the bowl with the carrot mixture.
Place the flour, Worcestershire sauce, and meat mix into the mixing bowl and mix for 8 sec/speed 4. Transfer to the bowl with the vegetables and stir well to combine.
Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Assembling the pies
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.
