Cornish pasty YnChruinnaght 2020

Rich Trethewey's Pasty Recipe (as passed on from Richard's Granny, Mona Trethewey b.1924 in Nanpean, Cornwall)
For about 4 small to medium pasties (ish!)
For the pastry:
500g strong white bread flour (or just plain if you can’t get it)
125g block of margarine
125g block of lard
Cold water (enough to bring it together and work into a plyable ‘dough’
Good few pinches of Salt
For the filling:
350-450g beef skirt or chuck steak (casserole beef would do if you can’t get it)
1 large onion
Equivalent of 2 very large potatoes. Maris Piper or King Edwards are good varieties to use for their texture and the cooking style.
175g Turnip (Swede in the shops - the yellow one.)
Lots of ground white pepper and salt.

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