For the Pastry
1lb/16 oz plain flour
1 tsp of baking powder
1 tsp salt
½ cup ground beef suet
½ cup vegetable shortening
8 floz/225 ml of cold water (approx.) with ½ tsp of tomato Puree added (for colouring)

For the Filling
1lb/16 oz ground (minced) beef
2 spring onions - chopped
½ tsp of dried thyme
1 medium onion – chopped
1 cup full of cold water
Pinch of Black pepper
Butter
Oil for glazing

METHOD

The Pastry
Sift the flour and salt. Mix the suet and vegetable shortening with some of the flour. Mix the suet mixture with the remaining flour, and add baking powder. Add the water/tomato puree mixture and mix until the ingredients are bound together and leave the basin clean. The dough should be firm. Turn the dough on a floured board and then knead till free from cracks. Divide the dough into 40 pieces and then shape into balls. Cover and leave until ready to make patties.

The Filling
Heat the butter in a saucepan and add the minced beef. Add a cup full of water to create gravy. Add the spring onions and seasoning. Cook mince on a low heat for about 30 minutes.
Do make sure there is enough gravy to make the filling moist.

Preheat oven to 350º F/175ºC/Gas Mark 4.On a lightly floured board, roll out balls into circles.
Put about 1 full teaspoon of mince in the centre of the circles and fold over to form a crescent. Press together and crimp with a fork, brushing a little oil on each patty. Bake for approximately 45 minutes until golden brown. Serve hot.

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