Mini Cornish Pasties

Take half of the pastry and roll out on a floured surface to about the thickness of a pound coin. Cut 10 x 4-5 inch circles out of the pastry using a template, cover with cling film and pop into the fridge.

In a frying pan gently fry the onion, carrot and swede for about 5 minutes stirring as you do so.

Now stir in the flour and once incorporated add the beef stock and simmer for 2 minutes, then cool completely.

Once cold add the chopped beef, parsley and season to taste.

Take the pastry from the fridge and leaving a small cap around the edge place a generous teaspoon of the filling onto one half of the pastry.

Brush the edge with the beaten egg mixture and fold the pastry over to make a half moon shape pressing to seal the edges.

Pinch or crimp the pastry to give a nice edge and so the filling doesn’t leak out.

Finally brush all over with the beaten egg and pop into a pre-heated oven 200°C/gas mark 5 for 20 minutes until the pastry is golden.

You will have plenty of pastry left over to make more or alternatively play around with the fillings, using cheese or mushrooms almost anything goes!