-
Preheat the oven to 200C (400F, gas
6).
-
Chop the onions finely, slice the
potato and swede and cut into small pieces.
-
Remove any gristle from the meat and
chop finely.
-
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
too much.
