Somerset Priddy oggy

Put the lard, butter, flour and salt in a large bowl and rub using your fingertips until it resembles breadcrumbs. Gradually add the iced water, a very little at a time, until the mixture just comes together into a ball. Wrap in cling film and leave to rest in the refrigerator for 30 minutes.

Peel, core and finely chop the apple. Melt the butter in a small saucepan over a medium heat and fry the onion, celery and apple until the onion is soft and translucent. Transfer to a bowl. Put the mince in the same pan and fry it in its own fat, stirring frequently, until lightly browned. Add to the onion with the parsley, season and stir well. Allow to cool, then chill in the refrigerator until needed.

Preheat the oven to 200C/Gas 6. Remove the pastry from the refrigerator and allow it to come almost back to room temperature (this helps to avoid cracking). Roll out the pastry on a floured work surface and cut into 15cm rounds.

Place a spoonful of the mince mixture in the centre of each pastry round, brush the edges with water, then pull up the sides and press together, leaving a hole at the top. Fill the holes with the cheese and top with breadcrumbs. Brush each of the pastries with a little beaten egg to glaze.

Place the priddy oggys on a baking tray and bake in the oven for 20 minutes until the pastry is cooked and golden. Serve warm or cold.