Divide pastry into 4 portions, roll out each piece about 1/2 cm. thick, keeping a round shape.
Trim meat if necessary, chop meat finely and mixed with diced potatoes and onion, season well.
Divide the mixture between the rounds of pastry, damp the sides so that the edges will meet in the middle.
Press edges well together and flute with the fingers, brush with beaten egg or milk.
Bake in the center of the oven 220F for 10 minutes, reduce the heat to 180F and cook for a further 40 minutes.
Serve it hot or cold with fresh made French fries.
Serve 4-6 people.
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