Beef Pasties

Method

1. Heat the oil in a large saucepan then add the onion and carrot. Add a pinch of sugar and salt and sauté for 5 mins, or until softened.
2. Add beef mince and cook, breaking up with a wooden spoon, for 8-10 mins until browned. Add in the frozen peas and garlic and cook for a further 3 mins. Allow to cool.
3. Unroll the pastry sheet and cut into 4 equal rectangles. Divide the filling placing in the centre of each rectangle, leaving a small gap along the edge.
4. Brush the rim with milk and fold each rectangle corner to corner, to make a triangle. Press together, crimping edges with your fingers to form a good seal.
5. Use a knife to make a steam hole, brush all over with remaining milk and bake for 25 – 30 mins until golden.