Preheat the oven to 200C (400F, gas
Chop the onions finely, slice the
potato and swede and cut into small pieces.
Remove any gristle from the meat and
Roll the pastry and cut into 4 discs,
using side plates as markers for the shape. Chill.
Take the filling ingredients and
place in layers on one half of the pastry circles, leaving room to seal
the edges and seasoning to taste as you go.
Brush the edges with beaten egg and
fold over the top of the pastry and pinch to seal.
Cut a couple of holes in the
top. You can mark initials on the pastry for fun and for catering to
individual tastes. (This is part of the Cornish tradition).
Brush the top with beaten egg.
Bake for 10 minutes then lower the
temperature to 180C (350F, gas 4) for a further 40 minutes.
Cover with foil if they're browning