Mix the potatoes, cut-up meat, onion, seasoning and water. Roll pastry thinly and cut rounds the size of a saucer.
Put one tbsp. meat mixture on each round, damp edges of pastry, press well together and flute with the fingers.
Stand pasties upright on a baking sheet, brush over the egg yolk of milk and bake in a hot oven (450F) until the pastry begins to brown, then reduce to a moderate heat (350F) and continue cooking until the meat is tender - about 1 hour in all.
The meat can be tested with a fine skewer.
Delicious hot or cold with a pint of scrumpy.