|Lean beef||4 Ounce|
|Chopped onion||1 Ounce|
|Diced potato||4 Ounce|
|Gravy/Stock||1 Teaspoon (Leveled)|
|Short crust pastry||1 (Using 8 Ounce Flour)|
Dice the meat and mix with the onion and potato.
Season well, moisten with 2-3 tablesp of gravy or stock.
Roll out the pastry 1/4 in thick, keeping it as round as possible.
Place the mixture on one half of the pastry round and wet the edges.
Then fold over the other half, forming a semicircle, press and crimp the edges.
Bake in a hot oven (425° F., Gas 7) and reduce after 10 min to moderate (350° F., Gas 4).
Bake for about 45 min., testing with a skewer to see if the filling is cooked.
If preferred, after rolling out the pastry, it can be cut into rounds about the size of a saucer and individual pasties made.