For the pastry

445 g plain flour
salt to flavour
225 g margarine
water to mix

Filling

445 g rump steak
2 medium-sized potatoes
2 medium-sized onions
1 small swede
2 tablespoons stock

For the pastry

Strain the flour and salt and rub in the margarine. Bind with the water. Roll out the pastry and cut round 4 small plates.

For the filling

Cut the meat, peeled potatoes, onions and swede into small pieces. Mix with the stock.
Put some of the filling into the centre of each of the rounds of pastry. Damp the edges of the pastry with water and bring up together to form a half circle with the seam uppermost. Flute the edges. Lift on to baking tray. Bake 15 to 20 minutes in centre of a hot oven, 235ºC, gas mark 6, until the pastry is golden. Lower to 180ºC, gas mark 4 and cook for further 20 minutes.