Make sure the pastry and butter are at room temperature.

Peel and cover the potatoes in water, bring to the boil and cook till done.Drain the water from the potatoes and mash with butter. Add fresh parsley (optional) a sprinkle of salt, pepper and nutmeg.

Fry the bacon in a pan and quickly cook the peas (stove-top or microwave) either way the peas need to be par boiled not cooked because they will cook in the oven, so only a few minutes. Add the bacon into the peas and then add that into the mashed potato. Set the bowl aside and start rolling the pastry.

Roll out the pastry onto a floured surface and cut squares big enough to wrap over. Place the squares onto an oven tray with parchment paper and set the oven to 180/190 degrees.

Fill each pastry square with the potato, bacon and peas mix. Beat the eggs, add a little water and use as egg-wash.Lift the sides of the pastry over the filling and brush with egg wash. Bake for 10 to 15 minutes or until golden brown.