'The Great Aussie Bake Off!'

Will and I have just caught up with last years 'Great British Bake Off.'The winner was not the one we wanted but I won't spoil it if you haven't seen it yet.Inspired I decided to use Sunday's left over roast lamb and make pasties!The pastry was 125g of chilled cubed butter, 125g of lard and 500g of plain flour.I had trouble finding lard......While Cecilia and her whale bearing hips were looking after Dulcie I went in search........Woolies was useless but at IGA I found 'Supafry', blended edible animal fat. Would that do?I googled it when I got back....it seems there are a lot of people who have had the same trouble but apparently 'Supafry' is ok. Such a relief.....the pasties were on.While Dulcie was engrossed in the Australian Open I got stuck in to my pastry making.When the butter and lard were blended with the flour I had to mix in 6 tablespoons of cold water to make a firm dough and then chill it for 20 minutes.I did all that and mixed my filling while it the pastry was chilling.....I was a little short of lamb so added a bit of chorizo, some chopped mushrooms, and onion.....and 2 medium potatoes sliced.What is a medium potato? In the end I think I did a big one and a small one......and then I got a bit of mint from the garden and chopped that up and tossed that in too.I had to roll the chilled dough into rounds of about 23 cm across......Crikey, it kept breaking and sticking to the rolling pin and I kept patching it up and then when it came to putting the filling in and lifting the sides to pinch over the top, it all started cracking.....I managed to make 4 ugly pastry covered lumps and had quite a bit of filling left over.They had to be baked for 10 minutes at 220C and then lower the temperature to 180C but I forgot because I was writing this.It was a good job I made some gravy.........they pretty dry and were eaten in silence apart from Dulcie 'Berry' saying"Did you make this pastry Nick?"I reckon I won't get 'Star Baker' and heck, I might even get sent home!