Mix the meat and vegetables into a bowl and season really well with salt and pepper.

Roll out the pastry to a thickness of 4 mm (at least 3/16″). Use a plate or dish to cut out circles of 15-18 cm (6-7″).

Spoon in some of the filling into the centre of the pastry circle. Brush the edge of the circle with beaten egg.

#Tips:

Use reasonable quality meat for the pasty and be sure to remove fat and gristle. The smaller the pieces of meat the better thay will cook in the pasty.

You can add other vegetables, or use vegetables only to make a vegetarian version.

If you get any holes in your pasty when you make then, just cover the hole with a small piece of pastry.

One of the keys to success in making the pasty is to keep the pastry chilled. If it is too warm it is more likely that the pastry will tear when you form the pasty. If you live in a warm climate, put the pasties in the ‘fridge as you make them to keep cool before you bake them.

Serve with brown sauce!