8 oz. shortcrust pastry
6 oz. stewing beef
2 coarsely grated potatoes
1 sm. turnip, coarsely grated
1 finely chopped onion
Salt and black pepper
1/2 oz. butter
1 egg
1 tsp. mixed herbs

Trim any excess fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife. Mix the meat with the vegetables; season with salt and pepper and mixed herbs.

Roll out the pastry about 1/4-inch thick on lightly floured board and using a large saucer as a guide, cut out four circles. Pile the filling in the center of each pastry circle. Top with a knob of butter.

Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling. Pinch and twist the pastry firmly together to form a neat fluted and curved pattern. Cut a small air vent in the side of each pastry.

Brush the pasties with lightly beaten egg and place them on a greased baking tray. Bake in the center or a pre-heated oven at 425 degrees (mark 7) for 10 minutes. Reduce heat to 350 degrees (mark 4) for 30 minutes.