Homemade shortcrust pastry is by far the tastiest option (see recipe below) or you can substitute 3 sheets of ready rolled puff or shortcrust pastry, thawed.
The recipe will make 8 to 12 pasties, depending on the size of the pastry circles.
250g plain flour
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoons lemon juice
3 tablespoons cold water, approximately
Place the flour, baking powder, salt and butter in a food processor and process until the mixture resembles breadcrumbs.
Turn out into a bowl and mix with the lemon juice and enough water to bring together to a soft dough (do this with a metal spoon). Pat out to a rectangle about 2cm thick.
Wrap in cling film and refrigerate for 30 minutes.
For the Filling
300g potatoes, peeled weight – coarsely grated
150g swede, peeled weight – coarsely grated
1 onion, peeled and coarsely grated
250g beef mince
½ teaspoon salt
30g butter, diced
Mix all of the filling ingredients,, except the butter, together until well combined.
If using the homemade pastry, roll out thinly (about 6mm thick) on a lightly floured surface. Be sure to dust the top of the pastry with a little flour aso.
Using a small saucer as a guide cut out 8 rounds (pastry scraps can be re-rolled when and if necessary).
If using the ready rolled product, thaw and cut 4 circles from each sheet.
Divide the filling evenly among the circles then place an equal amount of the diced butter on each.
Dampen half the edge and then fold over to enclose the filling, crimping damp side to dry.
Place on 2 baking trays that have been lined with baking paper.
Glaze with a little whisked egg or milk if desired.
Bake at 200°C for 10 minutes, then reduce heat to 170°C and bake for 20 minutes more.