Chef John's Cornish Pasty

In a large bowl, cut together the flour, lard, butter, and 1 ½ teaspoons of salt using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Make a well in the center of the flour mixture and pour in the ice water. Mix with a fork until the dough begins to come together. Use your hands to form it into a firm ball. (3 minutes)

Turn the dough out onto a lightly floured surface and knead until smooth and firm, about 2 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to chill completely. (2 hours)

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. (10 minutes)

In a separate bowl, combine the cubed steak, diced potatoes, diced onion, diced turnip, 1 ½ teaspoons of salt, black pepper, and cayenne pepper. Mix well to ensure the flavors are evenly distributed. (5 minutes)

In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. (2 minutes)

Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion into a circle approximately 8 inches in diameter and ⅛-inch thick. Brush each dough round with the egg wash. (15 minutes)

Spoon ¼ of the steak mixture onto each dough round, slightly off-center. Top each with 2 slices of butter. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Trim any excess dough from the edges. Transfer the pasties to the prepared baking sheet. Crimp the edges with the tines of a fork to create a decorative seal. Poke the top center of each pasty once with a fork to allow steam to escape. Brush the tops with the remaining egg wash. (20 minutes)

Bake in the preheated oven until the pasties are golden brown and the filling is bubbly, about 1 hour. (1 hour)

Remove from the oven and let the pasties cool on a wire rack for 5 to 10 minutes before serving. This allows the filling to set slightly. (10 minutes)