Cornish Pasties

Combine the flour and salt in a food processor and pulse to mix. Add the dripping and pulse until the mixture resembles coarse bread crumbs. Transfer the mixture to a bowl.
Pour 1/4 cup of the water over the flour-dripping mixture and mix with a fork. Squeeze a bit of the dough between your fingers. If it holds together, tip the dough onto a lightly floured surface; if not, mix in the remaining 2 teaspoons of water and test again.
Gently knead the dough into a ball. Divide the pastry in half and flatten into 2 disks. Wrap each disk in plastic and refrigerate for at least 30 minutes before using.

Preheat the oven to 400°F (200°C). Remove the pastry from the refrigerator.
Cut the meat into 1/2-inch cubes, removing any sinew, and place in a bowl. Peel and cut the potato, onion, carrot, and turnip into 1/4-inch dice. Add the vegetables to the meat, along with the parsley, rosemary, and salt. Season well with pepper and stir. In a small bowl, whisk the egg with the water.
On a floured surface, roll out the pastry about 1/4 inch thick. Cut out nine 6-inch circles, kneading the scraps together and rerolling the pastry as necessary. Take 1 circle and place 1/3 cup of the filling on half of the circle. Brush the edges of the circle with the egg wash and then fold over the pastry to make a half-moon shape. Crimp to seal the edges well and place the pasty on a baking sheet. Repeat with the remaining circles.
Brush the pasties with the egg wash and use a fork to prick the pasties several times on the top side. Bake for 20 minutes, reduce the oven to 350°F (175°C), and continue cooking another 25 minutes, until they are golden brown and a little cooking juice has leaked from the holes in the pasties.