Cornish pasties have held a special place in the heart of British culinary traditions. A typical Cornish pasty is a handheld savory pie complete with beef, cubed or sliced potato, onion, and swede - also known as rutabaga or yellow turnip. The strong pastry encasing these pasties was originally designed for miners around Cornwall as a hardy lunch that could survive transport. Their popularity has since crossed over to pubs and have become an excellent quick meal choice for picnics. Each region has its unique pasty style, but the Cornish pasty stands out with its semi-circular shape and crimped edges along the curve. The pastry dough for these delicious pasties can conveniently be prepared in a food processor. Begin by mixing flour with salt, pulsing together. Then, add in lard and butter till the mixture forms coarse crumbs. As the food processor continues, gradually add in ice water and vinegar till the dough begins to form. Once done, remove the dough for kneading as required and use a fork to crimp together the edges if desired. A key requirement while baking pasties perfectly is allowing the dough, which can be prepared up to three days in advance and kept in the refrigerator, to attain room temperature for 15 minutes prior to rolling it out. One can even freeze uncooked pasties for up to a month. An effective method is to brush frozen pasties with egg-wash and freeze them on a large rimmed baking sheet for an hour until firm. Then, move them to a resealable freezer-safe plastic bag. Whenever you're ready to bake, bake the frozen pasties at 425°F for 25 minutes, reducting the heat to 350°F and bake for 25 minutes till golden brown appears. The necessary pastry ingredients include all-purpose-flour, kosher salt, cold lard and unsalted butter in cubes, apple cider vinegar, and ice water. For the filling, you need skirt steak, chopped yellow onion, rutabaga, russet potato, peeled carrot, fresh thyme, kosher salt, black pepper, and large egg. To prepare, whisk flour and salt together in a large bowl. Cut in lard and butter to form a mixture that resembles coarse crumbs. Add vinegar and 6 tablespoons of ice water to this flour mixture, toss until a shaggy dough forms, and the mixture holds together when you squeeze it adding more water when necessary. The dough should then be kneaded until smooth before being divided into 6 pieces and refrigerated. To bake, preheat the oven to 425°F. Line a parchment paper and set aside. In a large bowl, stir together steak, onion, rutabaga, potato, carrot, thyme, salt, and pepper. Whisk together an egg with water in a separate bowl for egg wash. Roll out each piece of dough into a thick round, add two-thirds cup filling on one side, leaving a half-inch border. Brush edges with the egg wash, fold dough over the filling, seal edges, place on the baking sheet and brush the whole pasty with egg wash. Bake on a preheated oven for 20 minutes, without removing the pasties, reduce the temperature to 350°F and continue baking until golden brown. Pasties can be served warm or at room temperature.