175g (6oz) short pastry.

Filling

100g (4oz) braising steak, finely chopped.
2 medium potatoes, finely chopped
1 small onion, finely chopped.
1x2.5ml spoon (1/2 tsp) salt
freshly ground black pepper
milk or egg to glaze.

(1) Heat oven to 220C, 425F, gas mark 7.

(2) Devide pastry into four, roll out to about 0.5cm, (1/4 inch) thick, keeping a round shape, trim in necessary

(3) Mix meat with potato and onion, season well.

(4) Devide the filling between the rounds of pastry, damp the edges and draw up the sides so that they meet in the middle.

(5) Firmly press edges together, flute with the fingers and brush with beaten egg or milk.

(6) Bake for about 10 minutes then reduce the heat to 180C, 350F, gas mark 4 and cook for a futher 40 minutes.