I’ve called this a Winter Pastie as I tend to make them in the cooler months. No reason really, just that I try to avoid the oven in Summer.
This little recipe can easily fit into the frugal basket, you won’t break the bank when you buy the ingredients. Mind you, the price of frozen sheets of pastry has been creeping up this season. You can always use leftover sheets for a traditional apple pie, a lemon tart, tomato and ricotta tartlets or 1960s-style cheese and mustard straws. (I spent that whole decade of dissent making cheese and mustard straws).
These pasties are very nice cold. I used to put them in my hubbie’s lunchbox back in the days when he trotted off to work every morning. Yes, Normie liked his pasties. He always said they were ‘traditional’ food.