To make short crust pastry: Sieve flour and salt into mixing bowl. Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs. Mix in as little cold water as possible, using a knife blade to form a stiff dough. Flour work top lightly and turn pastry out onto it. Knead slightly.

Roll out pastry and cut out 2 saucer sized pieces.

Mix mince, potato, carrot, onion, water and seasoning together in a mixing bowl.

Divide the filling between rounds and place in the centre of each.

Brush the edges of pastry with water, bring the edges up together and press gently all around to seal. Twist the edges over.

Place on a baking sheet, brush with milk and cook in a preheated oven at 200°C for 20 minutes. Reduce heat to 180°C and cook for a further 30 minutes.