Preheat the oven to 200°C/400°F/Gas Mark 6.

Peel the potatoe and chop into 1cm cubes.

Bring a pot of water to a boil and add the potatoe. Cook for 12 minutes.

Dice the onion and finely chop the carrot.

Heat a frying pan on high heat and drizzle with oil. Once hot add the onion and fry for 3 minutes.

Add the beef and cook for a further 4 minutes. Add the carrots, 25ml of water and place the lid on to steam the carrots.

Drain the potatoes and add to the beef mixture. Stir well.

Open the pastry and cut into rectangles.

Evenly split the beef mixture between the pastry.

Fold each one in half and seal the ends using a fork to press the pastry together

Place the hand pies onto a baking sheet lined with parchment paper.

Bake the hand pies for 20-25 minutes, or until golden brown and cooked through.

Serve the beef and vegetable hand pies hot.