• 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 garlic cloves, crushed
  • 4 springs of thyme
  • 250g beef mince
  • 1 medium size potato, diced (about 7x7x7mm)
  • 1 large carrot, diced
  • 1 tbsp flour
  • 500 ml beef stock
  • salt, pepper
  • chopped parsley
  • 1/2 cup frozen peas
  • 500 g Ready roll short crust pastry
  • 1 egg, beaten


  • STEP 1
    Heat the oil in a large frying pan.
  • STEP 2
    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, add potato and carrot fry for a couple of minutes then add flour, stir well and 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, stir occasionally.
  • STEP 3
    When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
  • STEP 4
    Then leave it to cool.
  • STEP 5
    Preheat the oven to 180C, line a baking tray with grease-proof paper.
  • STEP 6
    Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
  • STEP 7
    Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. 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.
  • STEP 8
    Bake them in the oven for about 30 mins.
  • STEP 9
    Cool them and enjoy warm or cold.

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