Roll out the short paste 2 mm thick and cut into rounds 10 cm diameter.
Mix the filling together, moisten with a little water and place in the rounds in piles. Eggwash the edges.
Fold in half and seal, flute the edge and brush with egg wash.
Cook in a moderate oven 150-200 degrees Celsius for 1 hour.
Serve on a dish paper with suitable sauce separately.