Place flour and eggs in the blend with dough hook until just combined.
Place water, lard and butter in a saucepan and bring to the boil. Remove from heat and add whilst hot to the flour mixture and beat until it forms a nice ball. Add extra flour if needed to bring it together. Wrap dough and rest in the fridge.
Combine the mince, diced vegetables and seasoning in a bowl and mix until well combined. you need to be sure to make sure the salt and pepper are evenly distributed.
roll your pastry to about 1/2 cm thick and cut circles to your desired size. Fill with the meat/veg mix and then bring the edges together. Pinch the top and place on a lined bakers tray.
With an egg beaten with a little bit of water coat the top of the pasties before placing in a very hot oven (pre-heat to 220 degrees)
After 10 minutes turn oven down to 160 and cook for another 15 minutes or until golden brown.