Turn on oven 200°C.

Chop the onion into small blocks, about 1cm in size. Move the corner of the chopping board.

Chop the potato and carrot into small cubes as well. These can be mixed together in your mixing bowl.

Heat your oil and add your mince. Cook until all the mince is brown. Add your onions and continue to fry on the bottom of your saucepan.

Turn the heat down and mix in your potato and carrot.

Add your flavouring, your herbs, Worcestershire sauce, stock cube and 3 tablespoons of water, stir well and turn the heat down very low.

Place a lid onto your saucepan and leave to gently cook, stirring every few minutes.

While your filling is cooking, sprinkle a little flour on your table and roll out your pastry until very thin.

Use a saucer or side plate to cut around – you should get at least 3 circles out of your pastry.

Brush the edges of the pastry with egg wash – an egg that you have beaten in your small plastic bowl with a little water.

Put your filling in the middle of one half and fold over the pastry so it looks like a half moon.

Press the edges down with a fork and cut a few air/heat holes in the top. Place on a baking tray and brush with egg wash. Bake until golden brown.