Mix half the flour with half the milk or water.
Add half the salt, the oil and the rest of the flour to create a firm dough.
Leave to rest for 30 minutes.
Roll the dough out and cut into 24 pieces. Roll out each piece to about 15 cm (6 inches).
Combine the beef, pepper and onion and divide this mixture between each pastry disc.
Close each pasty and crinkle the dough with a fork so it seals well.
Make a hole with a fork in the top of each one.
Fry, holes side down, in a skillet until the pie is browned, the edges are golden and the pasties are hot.
