Step 1 of 7

Make the pastry

Rub the cold butter and the lard into the all-purpose flour with your fingertips until it looks like coarse breadcrumbs with some larger flakes left. Add the cold water and bring it together into a firm dough without kneading it.

— Pasty pastry is meant to be sturdy, not short and crumbly. It has to hold a heavy raw filling for an hour.