Instructions: Roll out half the pastry and use a suitablesized cutter to cut into circles to line the tins.

Chill while you are preparing the filling.

Coarsely mince or process the meat with the onions and parsley then stir in the seasoning and flour followed by the stock or gravy.

Divide the meat mixture between the pastry cases.

Brush the edges of the pastry with a little beaten egg.

Roll out the remaining pastry and cut out lids to cover the pies sealing the edges firmly.

Chill for 15 minutes.

Set the oven at Gas Mark 7425 degrees F 220 degrees C.

Brush the pies with beaten egg and make a small steam hole in the centre of each.

Bake for 10 minutes then reduce the heat to Gas Mark 4 350 degrees F 180 degrees C and bake for a further 30 minutes until golden and thoroughly cooked.

Serve warm.

Note: to make 10 to 12 larger pies use the fu 11 amou nt of pastry and twothirds of the meat filling. Bake in Yorkshire pudding tins.

Makes 24 small pies

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.