Autumn Lamb Pasty

Make
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1. Cut 450g (1lb) lean lamb neck fillet, into small cubes, and place in a bowl. Add 1 cooking apple, peeled, cored and finely diced, 1 eating apple, peeled, cored and diced, 1 red onion, peeled and finely chopped, and 1 small potato, peeled and finely diced, stir well together. Crumble over 1 stock cube and 75ml (5 tbsp) cider or cold water, 15ml (1tbsp) fresh tarragon, chopped, and seasoning. Mix well.
2. Divide 450g (1lb) shortcrust pastry into 6 and shape into balls. Roll out each ball on a floured surface and cut out 18cm (7inch) circles using a small saucer as a guide. Divide the filling between the circles, placing it in the centre. Brush the edges of each pastry circle with 1 small egg, beaten, and 30ml (2tbsp) milk, mixed together. Bring the edges of the pastry together, press firmly. Fold edges over and crimp to give a neat finish. Place on a greased baking sheet and brush with egg wash. Bake for 1 hour.
Eat.Serve with a fruit chutney and a pint of local cider or a mug of tea!