Steak and Potato Pasties

Combine flour and salt in a bowl, then add lard and begin kneading with your fingertips until the mixture has a coarse texture, similar to small peas. Gradually add ice water and shape into a cohesive mass. If the dough feels too dry, you can supplement it with additional water as needed. Divide the dough into six equal portions and wrap each in plastic, allowing it to rest for one hour.

In a separate bowl, combine steak, turnips, potatoes, onions, the remaining salt, and pepper.

Preheat your oven to 400 degrees F (200 degrees C). This will ensure the pastries cook evenly and at the correct temperature.

Using one portion of dough, roll it out on a lightly floured surface to approximately 1/4 inch thickness. Utilize a cake pan to draw a circular shape in the dough; carefully cut out the circle, taking care not to tear it. Place roughly 1 1/2 cups of steak mixture in the center of the dough circle. Fold the edges of the dough upwards, meeting along the top edge of the filling; press the dough firmly to seal it. Repeat this process until all the dough is used, creating six pasties in total.

Use a spatula to carefully transfer each pastry to an ungreased baking sheet.

Bake the pasties in a preheated oven for 45 minutes, or until they have achieved a golden color. Serve the pasties hot or at room temperature.