Preheat oven to 220c/Gas 7.

1 Heat 1 tbsp oil in a large pan and cook the onion and mincemeat for 1-2 minutes until beginning to brown. Crush in the garlic and cook for 30 seconds. Stir in the stock and cook for 1-2 minutes.

2 Halve the cooked potato and scoop out the flesh. Roughly chop the potato and stir into the pan with the brown sauce. Cook for a minute or so until well blended, season to taste and remove from the heat.

3 Open out the pastry then, using a plate or small bowl as a template, cut out two 12cm/5" - 15cm/8" circles.

4 Spoon the filling into the centre of each round and dampen the edges with water. Bring the edges together and press with the fingertips to make a seam across the centre, like a Cornish pastie.

5 Add the pasties to a baking sheet and brush with milk. Bake for 10-12 minutes until puffed and golden brown.

6 Cut each halve of potato skin into 4-5 strips and brush lightly with the remaining oil. Season generously and place on a small baking tray. Cook with the pasties for 8-10 minutes until crisp and golden.

7 For the Beans: Finely chop the onion, heat the oil in a small pan and cook the onion for a minute. Stir in the beans and curry paste and simmer together for 3-4 minutes.

8 Reserve a sprig of parsley to garnish and finely chop the remainder. Coarsely grate the Cheddar.

9 Remove the beans from the heat and add the cheese and parsley, stirring until the mixture melts. Season to taste.

10 Spoon the beans onto a serving plate and place a pastie alongside. Garnish with a parsley sprig and serve with the potato skins.