350 g (12 oz) chuck or blade steak
4 oz (100 g) raw potato, peeled and diced
1 small onion, skinned and chopped
3 cups (350 g) shortcrust pastry made with 350 g (12 oz) flour etc
salt and pepper
Cut the steak into small pieces,add the potato and onion and season well.
Divide the pastry into four and roll each piece into a round about 20 cm (8 in) in diameter.
Divide the meat mixture between the pastry rounds, damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers.
Place on a baking sheet and bake in the oven at 220°C (425F) mark 7 for 15 minutes to brown the pastry, then reduce the heat to 170°C (325°F) mark 3 and cook for a further hour.
Serve hot or cold.