Mix the ingredients together fry off a little piece to check seasoning
Roll out the pasty into a long rectangle you want it to be about 2 to 3 mm thick.
Put the filling in in a long sausage shape down one edge – leaving about 3 cm free of meat to seal.
Brush the long edge next with a little beaten egg and fold the pastry over. Roll the roll so the join is on the bottom. Brush over with the rest of the beaten egg.
Bake in a hot oven about 190 to 200 for about 30-40 mins until the pastry is well puffed, firm and brown, and the meat juices are running clear.
