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Fry onions in oil till soft, add minced beef and cook till no longer pink, crumble in the stock cubes and cook for a further minute, then add pepper and cream for one final minute, set aside to cool down.
Divide the pastry in half lengthways.
With one ½, flip it on top of itself length ways and slice diagonal cuts into it, then flip back.
Spoon the beef filling onto the uncut piece of pastry, brush the edges with egg and top with the decorative piece, brush all over with egg and bake on 200C for 20-25mins or until golden.