Start by prepping the filling, chopping up the beef, swede, onions, and potato, and mixing it together with the Worcestershire sauce and tomato sauce.
Set aside to marinate.
To make the dough, rub the lard and flour together, then knead until it's become a firm dough.
Dust some flour on the counter, then roll the dough to 1/8 inch thick.
Use a small side plate as a template to cut out a circle.
Scoop the filling onto on side of the pastry, spoon and brush water on the edges, then fold the pastry over to form a D-shape.
Press the edges together all along the curve of the D.
Fold in and pinch the bottom edge of the pasty.
Continue folding the edge inwards and pinching to crimp (see notes)
Place on a baking paper lined baking tray, pierce dough in two places to allow for steam, then brush the tops with the beaten eggs.
Place in a preheated oven of 180C for one hour.