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.
- 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.