Bacon, leek & cheese mini pasties

For the pastry:
400g plain flour
150g butter, cubed, room temperature
50g lard
Large pinch salt
3tbs cold water

For the filling:
8 slices bacon
2 large potatoes
beef stock
1 medium leek
200g mature cheddar, grated

1. Mix the flour and salt then rub in the fat
2. Using a knife to cut and stir, mix in the water to create a stiff dough
3. Turn out the dough onto a floured surface and knead
4. Cover with cling film and chill in the fridge
   
5. While the pastry is chilling pre-heat the oven to 180C
6. Peel the potatoes and cut into 1cm cubes and boil in the beef stock for 25mins
7. Fry off the bacon and leek in a knob of butter and season well
   
8. When the potatoes are cooked drain off the stock & mix with the bacon, leek and cheese
9. Roll golf ball sized pieces of pastry and roll out on a floured surface
10. Fill with 1tbsp of the filling and seal the edge of the pastry with egg wash. Seal pastry together in a seam down the middle of the pasty
11. Place on a greased baking tray and bake for 15mins until golden brown
12. Cool on a wire rack or eat hot from the oven