|Peeled and diced carrot||4 Ounce|
|Celery||4 Ounce, trimmed and diced|
|Diced leek||4 Ounce|
|Yeast extract||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Canned baked beans||7 3⁄4 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Shortcrust pastry||8 Ounce (Made With 8 Ounce Plain Flour And 4 Ounce Fat)|
|Egg||1 , beaten|
Heat the oil in a pan and fry the vegetables gently until soft - about 10 minutes. Stir in the yeast extract, Worcestershire sauce, baked beans and seasoning to taste. Cool.
Roll out the dough on a floured surface and cut out four rounds, each 16 cm (65 inches) in diameter. Divide the vegetable mixture between the four rounds. Brush the edges with egg and bring the sides to the centre. Press together with the fingertips to seal. Place on a baking sheet. Using scissors, snip the pastry edge in diagonal cuts, about 1 cm (i inch) inwards. Glaze with beaten egg and bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 20 minutes. Glaze again with egg and return to the oven for a further 10 to 15 minutes baking. Wrap each pastry in foil for carrying to the picnic.