Cornish Pasties

For the dough, mix flour, a teaspoon of salt, and lard in a large bowl and rub the mixture with your fingers into coarse crumbs. Gradually add cold water with a fork until the dough forms a ball.

Divide the dough in half, place each half on a separate board, wrap in plastic wrap, and refrigerate while preparing the filling.

For the filling, dice the peeled apples and pork into 1 cm cubes, chop the bacon and sage. Mix the apples, pork, bacon, and sage with Worcestershire sauce, seasoning with salt and pepper.

Preheat the oven to 190 degrees. Line two baking sheets with parchment paper. Generously sprinkle flour on the work surface. Roll out half of the dough into a sheet about 3 mm thick, then use a saucer to cut out six circles approximately 15 cm in diameter. If necessary, gather the scraps and roll out again until you have six circles.

Evenly distribute half of the filling between the circles, using a spoon to place it on half of the circle and leaving about 1 cm gap from the edge.

Moisten the edge with water, fold the circle in half and press along the edge to seal the pie. Pinch the edges with a fork or your fingers.

Puncture the pastries several times with a fork to release air, and place them on the prepared baking tray.

Repeat the same with the remaining dough and filling. Bake the pastries for about 20 minutes: the crust should be slightly golden, and the temperature in the center of the pastry should reach 74 degrees. They can be served hot or warm.