Cost Breakdown

Critical Success Points

• • Rubbing the cold butter and lard into the flour until breadcrumb‑like
• • Using precisely weighed water to achieve the correct dough consistency
• • Chilling the dough for at least 1 hour before rolling
• • Rolling the pastry to a uniform 3 mm thickness
• • Placing butter cubes both under and over the meat for flavor
• • Crimping the edges tightly to seal the filling
• • Ventilation hole to allow steam to escape

Safety Warnings

• • Handle raw beef with care; avoid cross‑contamination.
• • Use oven mitts when removing hot trays.
• • Sharp knife for vent holes – cut away from your body.