For the pastry, put the butter, lard and water in a pan and bring to the boil, making sure the lard and butter have melted.

Meanwhile, sift the flour and salt into a bowl and make a well in the centre.

Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg.

Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth.

Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.

Make the pies

Preheat the oven to 200°C/fan180°C/gas 6.

Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge.

Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles.

Lightly grease 6 x 220ml metal pudding basins with oil. Line each one with a pastry circle, using your fingers to press it evenly around the sides – work the pastry up over the edge.

Chill uncovered in the fridge for 20 minutes to harden.

Divide the cooled filling among the cases.

Take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid.

Make a hole in the centre of each (for steam to escape). Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers.

Crimp the edges and brush the tops all over with beaten egg.

Bake for 40 minutes (covering with foil if the pastry browns too quickly) until the pastry is golden and crisp, and the filling is piping hot.

Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Serve with mash.