Method

• 1.
  For the pastry, cut the butter and lard into 1cm cubes and place in the freezer for 10 minutes or until firm.
• 2.
  Combine the flour, sugar and salt in a bowl. Add half the butter and lard cubes and toss to coat, then transfer the mixture to the bowl of a stand mixer with the paddle attachment and beat together on medium speed, gradually adding the remaining butter and lard as you go, until the mixture resembles a coarse meal. Add the cold water and beat again slowly until it forms a rough dough. Remove from the mixer, wrap the dough in plastic wrap and refrigerate overnight.
• 3.
  On a lightly floured work bench, roll the dough out to 4mm thick and cut it into 13cm circles. You will have approximately 15 circles.
• 4.
  Cover half of each pastry circle with seasonal fruit, leaving a small border around the edge, then fold the pastry over to cover the fruit and press along the edges, pinching and folding to seal. Transfer the pies to the freezer for 20 minutes to firm up.
• 5.
  When ready to cook, half-fill a large deep heavy-based, saucepan or deep-fryer with oil or lard and heat to 180°C. Working in batches of 2 or 3, carefully lower the pies into the hot oil, shaking the pan gently so they don’t stick together, and cook for 8-10 minutes, turning every minute or so, until golden and crisp all over. Remove from the oil, drain on paper towel and dust with icing sugar while hot, to serve.