Method

1. Place the Mix in a bowl, cut the fats into small pieces using a knife and add them to the Mix. (It is important to keep the fats as cold and hard as possible).
2. Using your fingertips, rub the fats into the Mix until the mixture resembles coarse breadcrumbs
3. Lightly stir in the egg and gradually add sufficient cold water to produce a soft but not sticky dough (approx.2-3tbsp). Using your hands, move the mixture around the bowl allowing it to form a dough; when the dough starts to clean the bottom of the bowl, sufficient water has been added.
4. The dough will still be quite crumbly, so this kneading stage is crucial. Lightly dust a surface with Mix and knead the dough for 1-2 minutes until smooth. The pastry is now ready to use. Roll out on a surface lightly dusted with Mix to a ½cm (¼ inch) thickness. Using a saucer or small pastry cutter as a guide, cut into rounds.
5. For cheese & onion filling, heat the oil in a pan and lightly fry the onion for a few minutes until soft. Add the potatoes and sufficient water to cover; cook for a few minutes until potatoes are soft and liquid is absorbed. Allow to cool slightly and then stir in grated cheese.
6. For meat & potato filling, heat the oil in a pan and lightly fry the onion for a few minutes; add the minced beef and potato, crumble in the stock cube with a little water and cook over a medium heat for 15minutes. Allow to cool slightly.
7. Brush the edges of each pastry round with beaten egg and place a spoonful of the chosen filling in each. Fold the pastry over filling so that the edges meet and press together with the prongs of a fork. Brush the top of each pasty with remaining beaten egg.
8. Place on a baking tray and brush with beaten egg. Bake in a preheated oven (220°C/200°C Fan/425°F/Gas Mark 7) for 15-20minutes until golden brown.