This is a tasty and filling meal for a winter's day.
For the filling, blanch some finely-diced carrots, potatoes and swede, and drain. The veggies should be cut into small pieces - about 1/2" or 1cm in size.
Fry a finely-chopped onion and garlic until golden, and add ground beef (or turkey, or lamb) and fry until browned. Overall, you want roughly the same amount of meat as you have veggies. Stir in the cooked veg, and a good dollop of brown sauce, and leave to cool.
Mix some shortcrust pastry dough, roll it out fairly thin and cut into circles (using a side plate as a template will give you a good size.)
Brush the edge of each circle with milk, spoon some of the filling into the centre, fold over to make a parcel and crimp the edge. Brush the outside with milk and pop into the oven on a baking tray for about 40 minutes, until the pastry has browned.
Hi Ian - I won't go on ... but no carrots ... nor garlic - chopped beef shin (not minced!) - not precooked ... I'd better stop - otherwise I'll have you beating a path to my door ... each to his own. I'm sure it tastes delicious and better than most bought ones - equally not my mother's Cornish home-made ones. Nostalgia reigning ... cheers and here's to a happy Autumn - Hilary
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