Sift the flour into a mixing bowl, crumble the yeast into the centre and mix with a little of the flour and lukewarm milk.

Leave to stand for 20 minutes. Dot 75 g (3 oz) of the butter around the edges of the bowl and beat 1 of the eggs, the remaining milk and a pinch of

salt with the flour and the yeast mixture in the bowl until light and airy. Cover the bowl and leave to rise for 1 hour.

Dice the bacon and onions. Melt the remaining butter in a frying pan. Add and fry the bacon until transparent and the onion until golden brown. Stir in the soured cream. Remove the pan from the heat and stir in the parsley.

Roll out the pastry to a thickness of l 3/4 cm (3/4 in) and cut into 16 rounds of 8 cm (3 3/4 in). in diameter. Cover the rounds with the filling.

Beat the remaining egg. Brush the edges of the rounds with the beaten egg, fold together and press down the edges firmly.

Place the pasties on a greased baking tray, cover and leave to rise for 20 minutes.

Bake in a moderate oven (180°C, 350°F, gas 4) for 25 minutes until golden and serve hot.