Method

1. Heat the oil in a large frying pan.
2. Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature.
3. Add the mince and fry for about 10 mins until browned, then add potato and carrot. Fry for a couple of minutes then add the flour, stirring well. Pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stirring occasionally.
4. When the filling is cooked, taste and add more salt and pepper if needed, add the peas and stir through. Remove from the heat and allow the mixture to cool.
5. Preheat the oven to 180C, line a baking tray with grease-proof paper.
6. Roll out the pastry (f using frozen sheets, defrost 3-4 sheets) and cut into 3-4 circles of about 25 cm diameter. (Use a side plate to easily cut circles).
7. Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
8. Bake them in the oven for about 30 mins.
9. Once out of the oven, allow to cool slightly and enjoy warm or cold.