Coarsely mince equal quantities of cooked meat and ham, using a sharp knife for the purpose, and season with celery, salt and pepper. Have ready some thick white (or brown) sauce, which has been delicately flavored and mix sufficient of it with the mince to moisten it. Roll out some paste to about one-eighth of an inch in thickness, and cut it into rounds of about the size of a claret glass; spread half the rounds with the mince, scatter a little parsley and some finely-chopped onion over the meat, and cover it with the remaining rounds of paste; wet the edges and pinch them together, brush the top of the pasties over with beaten egg (or milk) and bake them in a quick oven.