Winter Pastie

Ingredients

• 1 tablespoon light vegetable oil oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 350g beef mince
• 1 small potato, peeled, finely chopped
• 1 carrot, peeled, finely chopped
• 2 teaspoons cornflour
• 1/3 cup beef stock
• 1 tablespoon worcestershire sauce
• 1 tablespoon tomato sauce
• 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.
2. Combine cornflour and 2 tablespoons (cold) stock in a small bowl. Add to pan with remaining stock, worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.
3. Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.
4. Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden.
5. Set aside to cool.