Made a classic beef skirt filling with finely sliced swede, onion and potato (beef skirt is really cheap and makes a lovely gravy when cooked slow). Added a bit of butter and let the ingredients cook down in a pan with LOTS of pepper to make a thick gravy. Cheated with shop bought shortcrust and folded a spoon-full of mixture in each before (carefully) crimping and eggwashing. Took about 20 minutes. I froze this batch and re-heated in the oven - very easy and great idea for party/packed lunches. Yum!
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