If making your own shortcrust pastry, prepare it according to your favorite recipe or use store-bought. Chill until ready to use.

Combine the minced beef, cubed yams or potatoes, onion, shallot, and celery in a large bowl.

Season generously with salt and pepper, then moisten with enough meat stock to hold the mixture together. Divide the filling into four equal portions.

Divide the pastry into four equal pieces. Roll each piece into a round, approximately ⅛ inch thick and 3 inches in diameter.

Place a portion of the filling on one side of each pastry round.

Dampen the edges of the pastry with a little water, fold it over the filling, and press the edges together firmly. Use a fork to crimp the edges for a decorative seal.

Preheat your oven to 375°F (190°C).

Brush the top of each patty with beaten egg for a golden glaze.

Place the patties on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 1 hour, until the pastry is golden and the filling is fully cooked.

Let the patties cool slightly before serving. Enjoy them warm or at room temperature!