Serves 4
450g shortcrust pastry
4 medium potatoes, such as Maris Piper, peeled and finely diced
1 onion, finely chopped
100g swede
350g chuck or skirt of beef, finely chopped
50g butter
Freshly ground salt and pepper
1 egg, beaten
1 Preheat the oven to 210C/Gas 7.
2 Divide the pastry into four pieces and roll out on a floured surface to make four 15cm circles.
3 Divide the potato between the pastry circles, then add the swede, the onion and finally the meat. Place a knob of butter on top and season well.
4 With a pastry brush, brush a little egg around the edge. Fold the pastry over the meat to create a semi-circle. With your fingers, pinch and turn the edges to seal the pastry. Be careful to create a good seam or the filling will leak during cooking.
5 Transfer to a nonstick baking sheet and glaze with the remaining egg. Place in the preheated oven and cook for 10 minutes, then lower the temperature and cook for a further 30 minutes. If the pastry becomes too brown, cover with greaseproof paper.
6 Remove from the oven and allow to cool.