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@Greasy_Slag
You need to make a simple Pate Brisee but replace the plain flour with bread flour for the gluten, (i'd go half bread, half plain)
Then for the filling - Chuck steak, Potato, suede and Onion. salt and pepper. cut it into small chunks. Chuck steak is the proper way but skirt, Bavette or even Rump could be used.
Make the shapes, sling it in the oven at 160 for about an hour and make it all jubbly. oh brush the pastry with egg or sutin so it goes all lovely and golden
My Gran (Cornish side) used to make it from Ruff Puff.. fucking amazing but heavy and not the proper way, slow cooked ruff puff does that