Pastes

Method

1. 1 Knead the flour with diced cold lard and ice water until just formed, then refrigerate for 1 hour.
2. 2 Use a small amount of cold lard for the stuffing, and knead thoroughly to create a chewy crust that won't split into crispy layers.
3. 3 Cut the beef and potatoes into 5 mm cubes and mix them raw with onion, jalapeño, parsley, pepper, and salt.
4. 4 The filling is left raw, not stir-fried beforehand; the juices released by the meat in the oven are the sauce for the pastry.
5. 5 Roll out the dough into a 16 cm disc, place the filling in half, fold it over, and twist the edges to form a string.
6. 6 Brush with egg wash, make a vent hole, then bake at 200 degrees for 40 minutes.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: hot air cooker at 185 degrees for 24 minutes; raw ingredients require low heat for a long time, so do not increase the heat to shorten the cooking time.