Ingredients :

• Puff pastry — Get it rectangular if you can—it saves re-rolling and damaging the layers. Take it out of the fridge 10 minutes before using; it works better when not ice-cold.
• Minced meat — Beef or chicken, both work well. Beef with 15% fat is ideal—fatty enough to stay moist, not so much that it soaks the pastry. Minced chicken gives a lighter result if that’s what you’re after.
• Hard-boiled eggs — This is the part people tend to find odd. And yet. Finely chopped in the filling, they add binding and a slightly grainy texture that breaks the monotony of just meat. Don’t skip them.
• Grated cheese — Mozzarella for the stretch, cheddar for a stronger taste. I often mix them—half and half—to get both effects. Avoid pre-shredded cheese in a bag if you can: it melts less well due to anti-caking agents.