1: We'll start by making the filling for the pasties: Peel 2 onions and chop finely. Peel 1 garlic clove and chop finely.
2: Pour 3 tablespoons olive oil into a large pan on medium heat. When hot, add the onion and garlic, salt and pepper, then cook for 1 or 2 minutes, stirring occasionally.
3: Add 250 g minced beef...
4: ...and cook, stirring regularly, until the meat is cooked. Add the chopped parsley and check the seasoning.
5: Tip into a bowl, leave to cool, then add 1 egg and mix well. Your filling is ready.
6: Preheat the oven to 390°F (200°C). Now to make the pasties: Roll out 350 g shortcrust pastry (pâte brisée), then cut circles 10-12 cm (4-5 inches) in diameter, using an upturned bowl (for example) as a guide.
7: Moisten around the edge of the pastry with a brush dipped in water.
8: Place the filling on one half of the circle, not too close to the edge...
9: ...then fold the circle over in half and press all along the edge to seal.
10: Use up all the pastry like this.
11: It is traditional for the edge of the pasties to be "marked". Use your finger to create an even pattern along the seam. Of course, this is not essential, just prettier.