Sieve the flour and salt together

Rub in 100gms margarine into the flour and add water and lemon juice

Make into a smooth dough and shape into a ball and relax for 20mins in a cold place

Cut the dough across half way through and pull out the corners and roll into a shape

Place the margarine in the centre of the dough and fold over the flaps four times

Roll out into and oblong shape and give a double turn, relax in a fridge for 20 mins

Remove from the fridge and give three more double turns relaxing for 20mins

Relax in a cool place before using

For the pie -- Boil the minced meat in salty water

Finely chop the onions and saute' them in margarine

Add the seasoning and dry out

Cool and roll out the pastry and cut into rings

Put the fillings at the centre and moisten the edges and put another ring on top then firmly seal

Decorate with a fork and egg wash

Leave to relax for a while before baking

Bake in a hot oven at 220 degrees for 25mins in a dampened tray.