1. Rub the flour with the cold butter, add salt and knead a shortcrust with the water, then rest it in the fridge.
2. Dice the beef, potato and swede small and chop the onion.
3. Mix the filling ingredients, season with salt and pepper — raw.
4. Roll the pastry into rounds and pile the filling in the centre.
5. Fold in half and crimp the edge to seal.
6. Brush with beaten egg and bake at 190°C for about 45 minutes until golden.
Tip: The filling goes in raw and cooks inside the pastry.
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