This comforting favourite is created with bacon, steak, loads of tasty vegetables and homemade pastry.
Heat a little oil and butter in a frying pan. Add garlic and onions and sweat for a minute or until onions just start to soften. Add carrot, celery, turnip, cabbage and season to taste with salt and pepper. Cook for a further minute. Add steak and bacon and cook for 5 minutes or until vegetables have softened and are nicely coloured.
Remove from heat and sprinkle over grated cheese, bread crumbs and parsley. Stir well and set aside.
To make the pastry, sift the flour with the salt. Rub in the butter until it becomes the consistency of bread crumbs. Add enough water to make the dough a pliable consistency. Leave to rest for half an hour.
Roll out the pastry into a rectangle about 5 mm thick. With a sharp knife, cut around upturned soup bowl to create perfect circles of dough.
Dampen the edge of the circle of pastry with egg wash to help seal it. Place a large spoonful of the filling in the middle of the round. Bring together the edges to make a parcel with the filling in the center.
There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cm to make a neat pattern along the edge.
Make a small slit on top to let the steam, brush the top with egg wash and place on a greased baking tray.
Bake in a pre-heated oven at 180C for 20 to 25 minutes or until pastry is golden brown.