Mix the beef with the gravy; season it with pepper and salt.
Roll out the pastry as thin as possible.
Cut it into rounds with a good-sized cutter.
Brush the edges of the rounds with beaten egg, and put a little of the minced meat in the middle of each.
Fold them over, pressing the edges well together.
Cover with the egg, and then with the vermicelli.
Drop them into hot fat (see French Frying) and fry them a golden brown. As they will rise to the top of the fat, it will be necessary to keep them under with a wire basket or spoon. Dish on a folded napkin and garnish with fried parsley.