Quick Cornish Pasties

MAKES 8

1 tbsp olive oil

400g beef mince

1 onion, finely chopped

2 garlic cloves, finely chopped 1 small potato, peeled, finely chopped

1 carrot, peeled, finely chopped 2 tsp cornflour

100 ml beef stock

1 tbsp Worcestershire sauce 1 tbsp tomato ketchup

Salt and black pepper

4 sheets ready-rolled shortcrust pastry

1 egg, lightly beaten 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Put a large frying pan over a medium heat and add the oil, onion and garlic. Cook for a few minutes, stirring.

3 Add the mince and cook until the meat is browned and cooked through.

4 Next, add the potato and carrot and cook until the vegetables are just becoming tender.

5 Combine the cornflour and stock in a small bowl. Add this to the pan with the remaining stock, Worcestershire sauce and tomato ketchup. Season with salt and pepper and cook until the sauce has slightly thickened. Remove from the heat.

6 Cut two 14cm circles from each sheet of pastry. Spoon some of the beef mixture into the centre of each circle.

7 Brush the edges with water, fold over the pastry and press (or pinch) the sides together to seal.

8 Stand upright on a baking tray and brush pasties with the beaten egg. Bake for approximately five minutes or until golden brown.