Food & drink

1. Preheat the oven to 180°C/350°F/Gas 4.
2. In a large bowl, mix the beef with the potato, onion, swede and carrots. Season to taste with the black pepper. Dissolve the stock cube in the boiling water, pour over the meat and vegetables and toss well.
3. Divide the pastry into four pieces. On a lightly floured surface roll each piece into a 15cm circle about 5mm thick.
4. Divide the filling equally between the 4 rounds, leaving a 5mm space at the edges. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together by pinching between your finger and thumb and make a small slit in the top to allow the steam to escape.
5. Place on a baking tray, brush with the beaten egg and bake for 45-50 minutes, until deep golden and cooked through. Delicious eaten either hot or cold.