My (English) Mum used to make the best pastry ever. Will have to give this a try and see how it compares. I think from memory that she used to use half lard and half butter in savoury pastry and only butter in sweet pastry. I know she always added an egg but not sure if whole egg or just the yolk. ( She didn't leave me a recipe as it was all in her head - in those days ladies cooked with whatever they had on hand as they were not able to just run out to the shops).
