Ingredients

• 1 lb (450g) lean ground beef (or a mix of beef and lamb)
• 1 large onion, very finely chopped
• Salt & freshly ground black pepper
• Pinch of cayenne or white pepper (optional)
• 1 sheet (about 14 oz / 400g) shortcrust or puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Instructions

Filling: In a bowl, combine ground beef, onion, salt, black pepper, and cayenne (if using). Mix well—traditionally, no binders like eggs or breadcrumbs are used.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll out pastry to ⅛”-thick. Cut into 6–8 circles (use a bowl or cutter ~5–6″ wide).
Place 2–3 tbsp filling slightly off-center on each circle. Fold pastry over to form a half-moon. Crimp edges tightly with a fork to seal.
→ Traditional touch: Make 2–3 small slits on top to vent steam.
Brush with beaten egg for a golden finish.
Bake 25–30 min until deep golden brown and crisp.
Serve warm or at room temperature—classic with a side of Branston pickle or simple green salad.