* 900 g Plain flour
* 1 teaspoon Salt
* 170 g Lard, chopped
* 4 tablespoons Suet, finely Shredded
* Water
* 2 large Potatoes, finely sliced
* 1 small Turnip, finely sliced
* 1 Onion, finely slices
* 340 g lean braising steak, chopped
* Pepper to taste
* Milk or Egg to glaze

===Method===
* Sieve the Flour and Salt.
* Rub in the Lard with your finger tips and mix in the Suet.
* Mix to a stiff paste with the water and roll out to about 6 mm thick.
* Cut into rounds, using an upside-down plate as a guide.
* Place a mixture of the Potatoes, Turnip and Onion down one side of the Pastry rounds.
* Place the Meat on top and season with the Pepper.
* Dampen the edges of each round and fold the uncovered half of the round over the Meat and Vegetable mixture.
* Seal the edges firmly and crimp.
* Glaze with the Milk or Egg.
* Place on a Baking sheet and Bake for 10 minutes at 230 C/450 F, Gas 8.
* Reduce the heat to 180 C/350 F/Gas 4 and cook until the Meat is tender (about 45 minutes).

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