Cornish Pasties

• 1lb plain flour
• 1 teaspoon Salt
• 6oz

Mix the flour and salt, rub in the lard and add the suet. Mix to a stiff paste with water, and roll out to quarter-inch thickness. Cut into six rounds, using a six-and-a-half-inch plate to cut the size. Slice the potatoes, turnip and onion finely, and place a mixture down the centre of each round, seasoning well. On top put the chopped meat. Damp the edge of each round, and close each pasty acr