Preheat oven at 180C/350F
Break the egg into a bowl, whisk and set aside
Sprinkle a bit of flour on a plain, clean surface/worktop
Divide dough into 2 or 3 places and roll out flat using a rolling pin
Place a circle cutter on the flat dough and cut out into many circles you can get. use a makeshift if you don’t have a cutter. Repeat this process with the rest of the dough
Add the meat filling to the centre of the circled dough, brush one half of the circle with whisked egg and carefully fold over the meat filling making sure the 2 edges touch one another. The aim of the egg is to seal the dough.
Close edges by pressing down with the tip of a fork as seen in picture
(See step by step picture guide below)Repeat this process for the remaining dough and filling. Place a foil in a baking tray and rub with oil this stops the pie from sticking to the tray when done. Alternatively use a parchment paper.
After you have completely filled the pastry, set on a baking tray, egg wash the top and pinch with a fork
Place in the oven and bake for 20-30 minutes at 180C⁰/350F.