Combine flour, salt, and lard until the mixture looks like breadcrumbs.
Add water gradually until the mixture forms a dough.
Wrap the pastry in cling film and chill for 30 minutes.
Preheat the oven to 180°C.
Mix chopped beef with flour, salt, and pepper in a large bowl.
Divide chilled pastry into 40 pieces and roll each into a large circle.
Trim each pastry piece into a disc using a dinner plate template.
Spoon chopped potato onto half of each disc leaving a 1.5cm border.
Layer swede, onion, and beef on top of the potato.
Brush the pastry edges with beaten egg.
Fold the pastry over the filling and seal the edges with a fork.
Brush with egg and cut a small cross in the top of each pasty.
Bake on a tray for 45 to 50 minutes until golden brown.
Rest the pasties for 5 to 10 minutes before serving.