Preheat the oven to 180°C.
Blend the flour, salt, and lard in a large mixer until the mixture looks like breadcrumbs.
Gradually add the water while the motor runs until a dough forms.
Wrap the pastry in cling film and chill in the fridge for 30 minutes.
Mix the chopped chicken with flour and seasoning in a large bowl.
Season the chopped vegetables with salt and pepper.
Divide the chilled pastry into 40 equal pieces and roll each into a circle.
Trim the pastry edges using a dinner plate as a template.
Layer potatoes on one half of the pastry, leaving a 1.5cm border.
Layer swede, then onion, and finally chicken over the potatoes.
Brush the pastry edges with beaten egg.
Fold the pastry over the filling and seal the edges with a fork or by twisting.
Glaze the tops with egg and cut a small cross in the center to vent steam.
Bake on greased trays for 45 to 50 minutes until golden-brown.
Rest the pasties for 10 minutes before serving.