Bangers and mash pasty with lager and caramelised onion gravy

Start by making the pasty dough. Add the flour and salt to a large mixing bowl, then rub in the unsalted butter and lard until the flour becomes a ‘sandy’ consistency

Add in 180ml cold water and bring the mix together, then knead for around 8 minutes until the dough becomes elastic 

Cover the dough with cling film in a clean bowl, then leave to rest in the fridge for 3 hours

While the dough is chilling, prepare the bangers and mash filling. Cook the potatoes in salted water for around 15 minutes, or until fork tender 

Pass the potatoes through a potato ricer then, while still hot, add in the milk and butter. Use a rubber spatula to beat together the butter, milk and potatoes until the mixture is completely smooth

Add in the chives and cheddar cheese then season with salt and pepper to taste

Meanwhile, fry off the sausages over a medium-high heat in the oil until seared and cooked through. Chop them up into chunks and set aside

Next take the pasty dough out of the fridge, then roll it out and cut into circles 25 cm wide

Take a few spoons of the mash and add it to the centre of the pasty dough. Top with some sausages, a little extra mash, then lightly brush the edges with water and fold the pasty in half

Crimp the edges together, using your thumb as a guide, pinch and fold the pastry edge over itself to seal all of the filling into the pasty

Once you have crimped the edge, fold the end corner underneath to fully seal in the filling

Place each pasty on a baking tray lined with parchment paper, and brush with egg wash. Bake in the oven for around 50 minutes, until golden brown 

While the pasties are cooking, prepare the caramelised onion and lager gravy. Melt the butter in a pot and, once foaming, add in the sliced onions and cook down with the sugar until jammy and caramelised, about 30 minutes

Once the onions are caramelised, add in the flour and stir through before turning up the heat and adding in the lager

Let the lager reduce by around half then add in the beef stock and aromatics 

Bring to a simmer and leave to bubble for around 30 minutes, or until thick enough to coat the back of a spoon

Once the gravy has thickened, remove the aromatics then serve hot alongside the freshly baked pasties