2. Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into the flour. Grate or slice the rest of the fats into the mixture and stir with a knife.
3. Pour all the water in and stir until absorbed. Knead a little and leave for approx. 30 minutes in the fridge.
4. Keep the sliced potatoes in a basin of cold water until needed. Trim excess fat off the meat and cut into small (6mm/1/4") pieces.
5. Generously flour the board or area you are using. Cut off a quarter of the prepared pastry. Roll it out, keeping the shape, into a circle 21-23cm (8-9"). The pastry should now be the right thickness. Place an upturned plate over the pastry and trim round to get a good shape.
6. Place most of the turnip and onion across the centre of the round. Sprinkle lightly with salt and pepper.
7. Place meat along the top and add remaining potato and onion.
8. Dampen one side of the pastry with a little water. Fold dampened side to the other and press firmly but gently together, so that you have a seam down across the pastry, or by the side, whichever is easier for you.
9. Crimp edges, by folding pastry seam over to the end and tuck in well to seal. Alternatively, curl the edge, like a wave.
10. Make a small slit in the top with a knife and patch any other breaks with a little dampened rolled-out pastry.
11. Brush the pasties with the beaten egg. Place them on parchment baking paper, leaving 5cm (2") in between.
12. Bake in oven for 20-30 minutes, then reduce temperature to 160°C/325°F/Gas 3 and bake for another 20 minutes. After this, turn off oven and leave them in for another 15 minutes, with the door shut.
13. Remove from the oven and gently lift onto a plate (with egg-lifter).