Pastry: Mix flour and salt in basin, rub in fat.
Using a knife to cut and stir, mix with cold water to form a stiff dough.
Turn dough on to a floured surface and knead lightly.
Roll out and use as required.
Self raising flour may be used. the pastry will have a more cake-like texture.
N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.
Heat oven to 230ºC, 450ºF, Gas Mark 8.
Roll out pastry very thinly, cut out 12 to 15 small rounds and 12 to 15 larger rounds, re-rolling the trimmings as required.
Line patty tins with the larger pastry rounds, place a spoonful of filling in each. Damp the edges and cover with the small rounds, sealing well.
Brush with the beaten egg or milk, make a small hole in the top and bake for about 15 minutes. Dust with icing sugar and serve.