Prepare the Filling: In a large mixing bowl, combine the beef skirt, diced potatoes, swede, and finely chopped onions. Season with salt and pepper and mix well.

Roll the Pastry: On a floured surface, roll out the shortcrust pastry to a thickness of about 3mm. Using a large plate as a guide, cut out 6 circles.

Fill and Seal: Place a generous amount of the filling on one half of each pastry circle. Fold the other half over to form a semi-circle and crimp the edges together to seal.

Glaze: Beat the egg and brush it over the top of each pasty for a golden finish.

Bake: Preheat your oven to 200°C. Place the pasties on a baking tray and bake for 45 minutes or until golden brown.