A taste of home, this roast lamb and rosemary pie is made from leftover roast lamb and gravy encased in my grandmother’s crispy, flaky perfect pastry recipe.
Measure the flour, brown sugar, baking soda and salt into a large bowl.
Rub in the lard with your fingertips until it resembles coarse breadcrumbs.
Add the vinegar and egg to a measuring jug and whisk briefly. Top up with cold water to measure 225 ml.
Add the liquid ingredients to the dry and combine well.
Turn out onto a floured surface and knead briefly, until smooth. You might need to add a little more flour, or a few drops more of water to make a soft, yet firm, dough.
Cut the dough in half and form into discs.
Wrap each disc in cling film and chill until needed.