Ingredients

• 2 tbsp olive oil
• 250g beef mince
• 1 large onion, diced
• 2 garlic cloves, crushed
• 4 sprigs of thyme
• 1 medium size potato, small diced
• 1 large carrot, small diced
• 1 tbsp flour
• 500ml beef stock
• Salt & pepper
• Chopped parsley
• 1/2 cup frozen peas
• 500g pre-made short crust pastry
• 1 egg, beaten

Method

• Heat the oil in a large frying pan.
• Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature.
• Add the mince and fry for about 10 mins until browned, then add potato and carrot. Fry for a couple of minutes then add the flour, stirring well. Pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stirring occasionally.
• When the filling is cooked, taste and add more salt and pepper if needed, add the peas and stir through. Remove from the heat and allow the mixture to cool.
• Preheat the oven to 180C, line a baking tray with grease-proof paper.
• Roll out the pastry (f using frozen sheets, defrost 3-4 sheets) and cut into 3-4 circles of about 25 cm diameter. (Use a side plate to easily cut circles).
• Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
• Bake them in the oven for about 30 mins.
• Once out of the oven, allow to cool slightly and enjoy warm or cold.