INGREDIENTS

INSTRUCTIONS

Preheat the oven to Gas Mark 6/400 °F/200 °C.
Roll out your pastry and cut it into four discs, using side plates as
markers for the shape. Chill while you prepare the filling.
Cut away all the skin and gristle from the meat; then chop it roughly
or slice into thin flakes. Season.
Take the filling ingredients and place in layers on one side of each
pastry disc. Brush the edges with beaten egg, fold the other half of
the pastry disc over the filling to give it a half-moon shape and
twist the edges or pinch them together to seal the pastry and give it
its characteristic rope-like, zig-zag finish.
It is also traditional to mark initials in the corner of each, though
this is only strictly necessary if the fillings have been varied to
cater for individual tastes.
Make two small steam holes in the top of each pastry and brush with
the rest of the egg glaze. Bake at Gas Mark 6/400 °F/200 °C for 10
minutes; then lower the temperature to Gas Mark 4/350 °F/180 °C and
bake for a further 40 minutes.
Cover, if they seem to you to be browning too fast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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