These are inspired by Cornish Pasties, which have their counterparts all over the world, including Empanadas(Central and South America), and Patties(Jamaica), as a few examples.
INGREDIENTS2 kgs of Minced Lamb or Beef 1 Diced Onion 200 grams of Potatoes 1 Medium Sized Swede Salt , Black Pepper, and Thyme to taste Cornflour 2 Packets of Ready-Made Shortcrust Pastry or Homemade Pastry(See Mince and Mushroom Pie/Quiche Lorraine Recipe)
Firstly, peel and chop the onion and fry it in a pot for 5 minutes, on a moderate heat. Afterwards, add the mince and keep turning the mince to prevent lumps, for 5 minutes. Peel and chop the root vegetables and add them to the pot. Add some cornflour, seasonings and a small amount of water. Leave on a medium heat for 15 minutes or until the vegetables have softened. Turn off from the heat and allow to cool.
Prepare the pastry meanwhile, and roll out into a small round and fill with the meat mixture. seal the free edges, and continue the same pattern with the rest of the mixture and pastry. Place on a baking tray and bake in an oven on 180 degrees for 20-30 minutes, or until golden. Serve as part of a picnic banquet, with an assortment of salads, or serve warm straight from the oven.