Peel and chop the potatoes into chunky, bite-sized pieces. Add them to a large saucepan.

Roughly chop the onion and add it to the pan with the potatoes. Cover with cold water, season with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender.

Drain well and leave the mixture in a colander to dry and cool slightly.

Open the tin of corned beef and cut it into rough chunks.

Once the potatoes and onions have cooled, gently mix them with the corned beef. Season to taste and add a dash of Worcestershire sauce. Be careful not to overmix — you want to keep a nice chunky texture. Set aside until ready to assemble the pasties.

Preheat the oven to 180°C / 160°C Fan / Gas 4 / 350°F and line your baking trays if needed.

Lightly flour your work surface and unroll the puff pastry sheet.

Use a small bowl or plate (around 5 inches in diameter) as a guide to cut out circles from the pastry — you should get 3 to 4 per sheet.

Gather any leftover pastry, stack the scraps (don’t knead them), roll them out again to the original thickness, and cut more rounds. You can repeat this once or twice, but note that re-rolled pastry won’t rise as well.

Place a heaped tablespoon of filling into the centre of each pastry circle. Brush the edges with beaten egg, then fold the pastry over to create a half-moon shape. Press the edges with a fork to seal and transfer to the baking tray.

Once all pasties are assembled, brush the tops with egg wash, sprinkle with a little sea salt, and bake for about 20 minutes, or until puffed up and golden brown.

Serve. Serve as part of a picnic, lunch box treat for the kids or adults or as dinner with some green vegetables and lashings of gravy.