Tip the flour into a large mixing bowl and add the lard and butter.

Rub the ingredients together, then mix in 1 tsp salt.

Make a well in the centre and stir in 175ml cold water.

Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr.

Can be done the night before.

2)Meanwhile, make the filling.

Put all the ingredients in another bowl along with 1 tsp ground black pepper and 1 1 /2 tsp salt.

Stir well to combine and distribute the seasoning evenly.

3)Heat oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment.

Split the pastry in half and roll each piece into very large circles (approx 40cm diameter).

Place one of the pastry circles on the tray.