Cornish Pasty all-in-one meal

Week 43, Bake 43. 

The Great British Bake Off is over! And I am really happy with the person who won. But now my Tuesday night has just gotten a little worse. So this week I decided to make something with pastry as I havn't done that in a while. I got this idea after my dad suggested it (then I adpated his idea) and I do feel guilty that I havnt made it for him, my plan was to go home in half term but its such a long way so I decided to make the pasty this week. This pasty has got a savory content at one end and then at the other end it has apple sauce as a dessert, a whole meal in one!

Ingredients:

• 500g of plain flour
• 125g of lard
• 125g of butter
• pinch of salt
• two small potatos
• half an onion
• 300g of pork sholder
• a few sprigs of rosemary
• half a can of sliced tinned peaches
• apples to make apple sauce
• caster sugar
• 1 egg beaten

Method:

1. In a large bowl rub together the salt, cold lard, cold butter and flour. You want to get it to become breadcrumbs-like. I do mine from a height so that air gets trapped in it. 
2.  Now using 6 tablespoons of water bring the pastry together and wrap in clingfilm to put in the fridge for 30-60mins. 
3. Meanwhile prepare your ingredients: dice the onion, potatoes and pork.Sprinkle the pork with seasoning and rosemary. 
4. Chop the peaches into chunks and drain some of the syrup off them by using kitchen towel. 
5. Make the applesauce by softening apples over a medium heat in some butter, adding caster sugar to taste. 
6. Pre-heat the oven to 220c.
7. It is time to assemble the pasty's now. Roll out a quarter of the dough into a circle about 23cm diameter. 
8. In a quarter of a circle pile up the potatoes, onion, meat and peaches. In the other quarter of the same half, pile up the cooled apple sauce. Leave enough of a ring around the filling to be able to crimp. 
9. Seal the pastry using the beaten egg then crimp the circular edge by folding it over. 
10. Egg wash the whole of the pasty and pop it onto a baking tray lined with baking parchment. 
11. Bake all 4 pasties in the oven for 10 minutes, then turning the temperature down to 180 after and baking for a further 40-45 minutes. 
12. Remove and serve warm. Yum!