Tom Kerridge makes tasty Cornish smoked haddock pasties on Tom Kerridge’s Best Ever Dishes.

Tom says: “Soft, smoky haddock encased in crisp pastry makes a lighter version of these typically meaty parcels.”

The Ingredients for the pastry are: 750g strong white bread flour, 1½ tsp salt, 75g cold butter, diced, 100g cold lard, diced, 1 free-range egg, plus one yolk, beaten for glaze and ½ tsp flaky sea salt.

For the filling: 200g waxy new potatoes, such as Jersey Royals, peeled or scrubbed and sliced into 3-5mm thick pieces
250g swede, peeled and sliced into 3-5mm thick pieces, 1 onion, chopped, 1 tbsp cracked black pepper, pinch salt, 4 tbsp chopped flatleaf parsley, 500g smoked haddock, skinned, pin boned and cut into 1cm chunks, 4 knobs of butter.