Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe ... Fill with baking beans or dried rice and bake for 8 minutes.
Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg ...