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Sift the flour and salt into a bowl/bassin.
Add butter, lard and rub between the fingers until the mixture is flaky.
Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough binds together (it should not be sticky or wet). Gather up into a soft ball and place it in the fridge while you prepare the filling.
In a medium bowl, mix together all the ingredients for the filling. Set aside.
Heat the oven to 200° C (400° F).
Divide the dough into 5 equal pieces.
On a floured surface, roll out one of the pieces into a circle of about 18-19cm.
Firmly pack a fifth of the filling along the centre of each round, leaving a small gap at the edges.
Brush the pastry all the way round the edge with beaten egg.
Carefully draw up both sides so that they meet at the top, then pinch them together to seal and crimp the edges (see remarks).
Place on a baking tray covered with baking paper and brush each of the pasties with the remaining egg to glaze
Bake in the middle of the oven for abozt 35-40 minutes or until crisp and golden.