8oz SR Flour
4oz Margarine
cold water
Filling
8oz mashed potato
1 finely chopped onion
1 tin corned beef
1 egg beaten, for brushing tops
Rub margarine into flour until resembles breadcrumbs.
Add a little water at a time until pastry combined, wrap in clingfilm, and place in fridge while making filling.
Mash together warm mash potato, onion and corned beef till combined, add a little butter and seasoning.
Roll out pastry on floured surface and use small saucer or similar size tin lid to cut out rounds.
Place a small amount of filling in centre of rounds (do not over fill), damp around edges with water and fold over.
Seal all way round and crimp.
Place on greased baking tray, cut 2 small holes in tops to allow steam to escape, then brush all over with beaten egg.
Bake middle/top of oven gas 6, until golden brown, then place on wire rack to cool.
Enjoy!
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