* 225 g (8 oz) strong plain flour
* Pinch of crushed sea salt
* 25 ml (25 g) (1 fl oz) milk
* 25 ml (25 g) (1 fl oz) water
* 75 g (3 oz) lard or shortening
* 1 large egg yolk, whisked, for glazing and sealing

===Method===
* Sift the salt and flour into a bowl
* Mix the water and milk into a medium-sided pan and heat gently
* Cut the lard into small pieces and drop into the milk/water mix
* Once the lard has completely melted, raise the heat and bring to the boil and then immediately remove from the heat
* Pour into the flour and, using a wooden spoon, mix well
* Dust a chopping board with a little extra flour and Knead the dough for a minute or two
* Two thirds of the dough for the pies and 1/3 for the lids
* Divide the larger piece into 6 and roll into balls and, using your hands, mould each ball into a pie shape (an upturned glass is useful for this)
* ''Fill the pies with your desired filling''
* Using a pastry brush, paint a little of the egg yolk around the rim of each pie
* Divide the remaining third into six pieces, roll into balls and then roll each ball flat to make the pie lids
* Crimp the lids to the pies with the tines of a fork and glaze the pies with any remaining egg yolk
* Make a little slash or hole in the top of each pie to allow steam to escape and bake on a tray for about 50 to 55 minutes
* Allow to cool on a wire rack

______________________________