Add the flour, xanthan gum and salt to a large mixing bowl and stir to mix. Add the butter and lard to the flour and using your fingers, rub the mix together until it resembles breadcrumbs.

Crack the eggs into a mug or bowl and add the cold water. Beat lightly to mix and pour into the flour/fat mix. Using a fork, mush the mixture together until it starts to resemble dough. Then use your hands to bring the mixture together into a ball. Shape the ball into a disc, wrap in clingfilm and chill in the fridge for at least 30-60 minutes while you make the filling.

While the pastry is chilling, prepare your pasty filling! Peel the swede, potato and onion and cut into approx 1cm cubes. Cut the beef steak into similar-size chunks.

Generously season the mixture with salt and pepper (in approx 2:1 ratio to taste) and stir well so that it is all mixed through.

Once the pastry has chilled, pre-heat the oven to 180'C / 160'C fan / Gas Mark 4. Line a large baking tray with baking paper.

Lay a sheet of baking paper on the work surface and dust with some extra gluten free flour. Place the pastry on top and roll out to approx 4-5mm thick.

Cut a circle approx 20cm from the pastry - a side plate is usually a good template for this. Place a quarter of the filling on one side of the circle, leaving a 1.5inch gap around the edge. Brush this edge with a little beaten egg.

Use the paper to help you fold the pastry over so that the edges line up. Push any fallen-out filling back into the centre of the pasty and then flatten the edges together.

Use your fingers to 'crimp' the pasty edge (see video below and in blog post to demonstrate this!) and then poke the top with a knife or fork to allow any excess steam to escape.

Once the pasties are all ready, brush them with the beaten egg and then bake for 50-55 minutes until lovely and golden. Remove from the oven and eat hot - or these can be kept in the fridge once cooled and eaten cold too.