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For the pastry::
Sift the flour and a pinch of salt into a large bowl. Using a knife, cut the fat into the flour until evenly blended. Then lightly rub the fat into flour using your fingertips. When the mixture resembles breadcrumbs, sprinkle with a little water. Using a knife bind the ingredients together, then finish with your hands to form a dough. Wrap in cling film and chill for 30 minutes before using.
Remove the dough from the fridge, and when at room temperature, roll out on a lightly floured surface until it has the thickness of a £1 coin. Cut out four 10-12cm diameter circles.
For the filling::
Pre-heat oven to 190C/380F/gas mark 5. Mix all the ingredients together, except for the beaten egg, and season with sea salt and black pepper.
Divide the filling between each circle, brush the outside edges with beaten egg and fold over to form a semicircle. Crimp the edges with a fork to seal. Brush with remaining egg and place on a baking tray. Cook in the oven for about 15 minutes or until golden.
Serve hot or cold with a green salad.
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