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1
Make the meaty bit of the filling: heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent.
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2
Remove from the pan and put to one side.
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3
Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat.
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4
Cook over a high heat for 3-4 minutes, turning, until evenly browned.
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5
Remove the meat from the pan and mix with the onions.
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6
Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat.
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7
Cook over a high heat for 3-4 minutes, turning, until evenly browned.
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8
Remove the meat from the pan and mix with the onions.
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9
Add the stock to the pan together with the Worcestershire sauce, and boil until you have only 2-3 tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced until it is just coating the meat.
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10
Remove from heat and keep warm.
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11
Preheat the oven to 200C/Gas 6.
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12
Meanwhile, make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency.
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13
Mix in about 150-160ml water and the beaten egg to form a smooth dough and knead.
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14
Once ready, roll out to 1cm thick.
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15
Next, spoon the meat filling in one half and the pear into the other, using a little piece of moulded spare pastry to separate the two in the centre.
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16
Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.
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17
Bake for 45 minutes, or until the pastry is golden.
