250 g plain flour
60 g margarine
65 g lard
2 tbs water
250 g minced beef
1 medium onion finely chopped
100 g diced raw potato
½ tsp salt
½ tsp black pepper
Preheat the oven to 220 °C/ Gas 7.
Divide the pastry into four pieces and roll out into circles.
Put a quarter of the filling in each circle, damp the edges and fold over and seal.
Squeeze the edges together with thumbprints.
Brush with beaten egg to glaze and bake 30-40 minutes until golden brown.