I followed Boron's rcommendation and used the following site to make
pasties.
https://joepastry.com/2009/top_crimped_pasty_recipe/

Since I used pork instead of beef, I'll call them "Suffolk Pasties".
I bought the required veggies but the quantity after chopping was so
large that I had to make a second batch of pastry and ended up making
eight instead of the four in the recipe.
I ate one for dinner last night and it was delicious (Dave Smith ©) due
in part to the use of leeks instead of onions.
I put 3 in the fridge for the next few days meals and put the other 4 in
Ziploc containers for freezing. As I was carrying them downstairs to the
freezer in the basement, I stumbled and dropped the containers. They
broke open, send the pies flying and the stairs were covered with bits
of the pasties.
So I ended up with the recipes number anyway.
No picture. They looked OK but not at all photogenic as it was a bugger
to fold and crimp the shortcrust pastry. I think using bought puff
pastry would have been better from that point of view. However, the
pastry was "melt-in-the-mouth" tender.
Next time I will make conventional double crust pies.
Graham