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In a large bowl, whisk together the plain flour and ½ tsp salt.
Add the cold butter and vegetable shortening, then rub in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
Gradually add the iced water, one tablespoon at a time, mixing until the dough just comes together. Shape into two flat discs, wrap in cling film and chill for at least 30 minutes.
Meanwhile, peel the potatoes and swede. Cut the beef skirt steak into 1 cm cubes, dice the potatoes and swede into similar-sized pieces and finely chop the onion. Place everything in another large bowl, season with 1 tsp salt and ½ tsp black pepper, then toss to combine.
Preheat the oven to 200 °C (gas mark 6) and line a baking tray with baking parchment.
On a lightly floured surface, roll out one disc of pastry to about 30 cm in diameter and 3 mm thick. Use a plate or cutter to cut out two 18 cm circles. Repeat with the second disc to make four circles in total.
Spoon a quarter of the filling onto one half of each pastry circle, leaving a 1 cm border, then drizzle 1 tbsp beef stock over each.
Brush the pastry edges with a little water, fold the pastry over to enclose the filling and press to seal. Crimp the edges in the traditional Cornish style.
Cut a small slit in the top of each pasty to allow steam to escape.
Beat the egg with 1 tbsp water and brush over the tops of the pasties.
Bake for 20 minutes, then reduce the oven temperature to 180 °C (gas mark 4) and bake for a further 25–35 minutes, until the pasties are golden and the filling is cooked through.
Leave to rest on the tray for about 10 minutes before serving.