Lamb and vegetable pasties

Step 1

Heat the oil in a large non-stick frying pan over medium heat. Add the onion, carrot, sweet potato, lamb mince, potato and beans and cook for 5 minutes or until vegetables are just tender.

Step 2

Whisk the cornflour and 1/4 cup water until smooth and stir into the mince mixture. Add the Worcestershire sauce and tomato sauce. Simmer for 3-4 minutes or until mixture has thickened and reduced. Remove from heat and refrigerate until cold.

Step 3

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Using a 12cm round pastry cutter, cut out 10 discs from the pastry and brush edges of each disc with a little egg yolk. Place a spoonful of mince mixture on one half of the disc and fold the other side of the pastry over the mixture to enclose. Press edges to seal, then crimp with your thumb and index finger.

Step 4

Place pasties on lined tray and brush with egg. Bake for 15 minutes or until golden. Serve with steamed greens.