Place 1/3 of the meat filling on half of the pasty; make sure you leave room around the
edges. Repeat this step for the remaining 2 pasties.
Fold over the pastry over the meat filling, so it forms a semi-circle. With your fingers,
gently press the outside of the pastry so the filling is sealed inside.
Crimp the pastry from start to end by using your thumb and fore fingers.
Brush the whisked egg onto the top of each pasty.
Place the 3 pasties on the baking tray.
Set aside and prepare the cheese filling.
Filling – Cheese
Line another tray with baking paper and set aside.
Combine the potato, onion, and cheese in a bowl and season with salt and pepper.
Using the remaining dough, roll out to a thickness of 5mm. Using the base of a dinner
plate, cut out 3 circles.
Brush the melted butter on the pastry.
Place 1/3 of the cheese filling on half of the pasty, again leaving room around the edges.
Repeat the folding and crimping process as before for the cheese filling.
Place the 3 pasties on the baking tray. Place both baking trays into the oven.
Bake for 45-50 minutes.
Set aside for 5 minutes before serving.