Roll out the pastry and cut into side-plate size rounds (you should get 8 or 9).
Chop the potatoes and onion into small cubes and cut the pancetta (or bacon) into thin strips. Put into a bowl.
Add the grated cheese, chopped parsley and seasoning and mix well.
Divide the filling between the pastry rounds, placing an equal amount in the centre of each.
Brush half the edge with beaten egg, and draw the 2 sides together to form a semi-circular pasty. Make sure the edges are stuck together by pressing down lightly with a fork.
When all are ready, place on a baking tray, make vents at the top of each one with a fork and brush with the remaining beaten egg to glaze.
Bake in the oven at 200C for 45 mins and then cool on a metal rack.
Don't worry too much if they burst open cos the cheesy mixture that oozes out is delicious!
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