10 oz. short crust pastry
6 oz. uncooked rump steak or good quality stewing steak
2 med.-sized potatoes or equivalent in sm. potatoes
1 lg. onion
1/2 c. stock or gravy
Salt and pepper
Dry mustard
Egg or milk to glaze

Roll out pastry to about 1/4-inch thick then cut into four rounds about the size of a large tea plate. Cut the meat into tiny pieces, then dice the potatoes and onion. Mix these together adding seasoning. Put a good pile in the center of each round and moisten with a little of the stock. Brush the edges of the pastry with water, then bring these together in the center. Press them tightly, so that there is no possibility of their opening during cooking, and place the pasties on a baking tray.

Brush the outside with either a little milk or beaten egg to give slight glaze. Place the pasties in the center of a hot oven (450 degrees) and bake for about 25 minutes. Lower the heat to moderate oven (375-400 degrees) and cook for 35 minutes more to make sure the meat is cooked through. Canned meat can be used instead, in which case shorten the cooking time.