Mince the meat and moisten with the gravy, adding pepper and salt to taste.
If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice.
Roll out the pastry, and stamp it into rounds with a fluted cutter.
Lay half the rounds on greased pattypans.
Brush round the edges of the paste with a little beaten egg, and put a little mince on each round.
Cover them with the remaining rounds of paste, pressing the edges lightly together.
Glaze with the beaten egg, and bake in a quick oven for about 15 minutes.