In a medium skillet, soften onion for about 5 mins, add beef and fry for about 10 mins until browned, add potato and carrot, fry for a couple of minutes. Add flour, stir well then add the beef stock, a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce heat, and simmer for 30 mins, stirring occasionally.

When the filling is cooked, taste and add more salt and pepper if needed. Set aside to cool.

Preheat oven to 400F (180C). Line a cookie sheet with baking parchment. Divide pastry into 8 balls and roll each out into a circle. Place 1/8 of your meat  mixture in the centre of each circle, bring edges up and crimp together firmly.

Brush each pasty with a little egg wash and bake for 30 minutes or until pastry is golden brown. Enjoy hot or cold.