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A conveniently portable meal that can be eaten hot or cold.

Ingredients

• 1 lb. braising steak, trimmed and coarsely minced or cut into small pieces

• 8 oz potatoes. Peeled and finely diced

• 1 medium onion, peeled and diced

• Salt

• Freshly ground black pepper

Method

1. Set oven to 425 Fahrenheit or 7.

2. Mix together the filling ingredients in a bowl and season well.

3. Divide the pastry into eight pieces and roll out on a lightly floured surface into rounds about 8 inches in diameter (use a saucepan lid as a cutter).

4. Divide the filling equally between the pastry rounds and dampen the edges with water.

5. Fold the pastry over and seal well, fluting the edges with the fingers.

6. Place on a lightly floured baking sheet and cook for 20 minutes; reduce oven to 350 Fahrenheit or mark four and cook for a further 45 minutes, covering the pasties with grease proof paper if they begin to brown too much.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.