Cornish pasties

Who doesn't remember the tantalising smell of freshly made pasties.  They're even better when they're home-made, they're easy to achieve and they're full of healthy goodness.

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 350g beef mince
• 1 small potato, peeled, finely chopped
• 1 carrot, peeled, finely chopped
• 2 teaspoons cornflour
• 1/3 cup Massel beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato sauce
• 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
• 1 egg, lightly beaten

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• Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.
• Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, Worcestershire and tomato sauces. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.
• Preheat oven to 200°C. Cut five 12cm (diameter) rounds from each pastry sheet. Divide  mince mixture evenly onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.
• Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.