Get your ingredients out and dice everything in a ⅓" dice, empty your diced vegetables, steak and rosemary into a bowl, combine with a pinch of salt and pepper and a splash of olive oil.
On a floured surface roll out your pre-made pastry into ⅛" thick sheet. Then cut out rounds approximately 6" in diameter or slightly bigger. You can use anything round for this task (I used a pot lid).
Scoop about 2 tbsp of the filling and put it on your pastry round, just slightly off center. Brush the edges with an egg wash.
Then fold one side over to make a semi-circle and crimp the edges with a fork or pinch the edges together using your two fingers and a thumb and twist the edges attractively.
Brush them with eggwash all over and bake in the oven for 30-35 minutes until golden.