Preheat the oven to 190°C.

Line a baking tray with baking paper.

In a bowl, place the cubed rump steak, potatoes, onion and Worcestershire sauce, if using.

Season with salt and freshly ground black pepper and mix well to combine.

On a lightly-floured bench, place one pastry sheet.

Using a small plate as a guide (about 19cm diameter), cut out a circle.

Repeat with remaining pastry sheets.

Divide the filling between each pastry round.

Brush the edges with a little egg glaze.

Fold over the pastry to cover the filling, forming a half-moon shape.

Secure the edges by crimping together.

Place pasties on the tray and brush evenly with egg glaze.

Make a small slit in the pastry top to allow the steam to escape.

Sprinkle with the chopped parsley.

Place in the oven and cook for 35-40 minutes until the pasties are brown and crisp.