- 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.