Fill with whatever you like. In the restaurant I fill with Salmon & Mustard, for vegetarians, Mushroom Stroganoff works well or with chicken and leek, whatever you decide to use, these retro pastries are always popular.

Line a baking tray with baking parchment.

Roll out the pastry on a lightly floured surface until approx 40 x 40 cm. Use a 12cm round cutter or saucer to cut 12 circles from the pastry. Place 6 of the circles on the lined baking sheet, then using an 8 cm round cutter, stamp out the middle of the remaining 6 circles.

Brush the rings with the beaten egg then neatly lay one ring over each whole pastry circle. Prick the middles all over with a firk. Put the stamped out middles on the baking sheet too, these can be used as lids. Brush all the pastry with some more beaten egg (keep some reserved for the bake) and chill for 30 minutes.

Preheat the oven to 180C fan. Brush all the pastry again, bake for 20 minutes until risen and golden. Cool completely, wrap well and store until needed or wrap well and freeze for up to 3 months.