Direction

1. Whisk together flour and salt in a large bowl. Using a pastry blender, cut in lard and butter until mixture resembles coarse crumbs. Drizzle vinegar and 6 tablespoons of ice water over flour mixture; toss until a shaggy dough forms and mixture holds together when squeezed, adding remaining 2 tablespoons water, 1 tablespoon at a time, if needed, if mixture appears dry. Transfer to a clean work surface; knead until dough is smooth and elastic, about 8 minutes. Divide dough into 6 equal pieces (about 3 3/4 ounces each). Wrap each piece in plastic wrap, and refrigerate at least 30 minutes or up to 3 days.
2. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside. Stir together steak, onion, rutabaga, potato, carrot, thyme, salt, and pepper in a large bowl; set aside. Whisk together egg and water in a small bowl; set egg wash aside.
3. Remove pastry pieces from refrigerator, and unwrap. Roll each piece into a 9-inch round (1/16-inch thick) on a clean work surface. Place about 2/3 cup Filling in an even layer on 1 side of each dough round, leaving about 1/2-inch border. Brush edges lightly with egg wash. Fold dough in half over filling to allow edges to meet. Fold edges over, and crimp together to seal. Place in even layer on prepared baking sheet. Brush pasties all over with egg wash.
4. Bake in preheated oven for 20 minutes. Without removing pasties from oven, reduce oven temperature to 350°F; bake at 350°F until golden brown, 20 to 25 minutes. Serve warm or at room temperature.