Lamb & Vegetable Pasty

Gather all your ingredients and preheat oven to 180 degrees

Put a fry pan onto a medium heat, add Olive Oil, Lamb Mince and Frozen Veg. Fry until the mince is browned all over.

In a cup add 1/4 cup of water, corn flour and mix Once combined with no lumps Add Worcestershire Sauce & Tomato Sauce mix

Add Corn Flour mixture to the pan stir through, Then add 2 Beef Stock cubes continue to stir

Once the mixture thickens add Greens Gravy Granules. Stirring making sure mixture does not stick to the pan. Once all liquid has been absorbed Remove the pan from the heat

Using a sandwich plate as a guide cut out a circle in the pastry sheets (One at a time) Fill half of the circle with the lamb mixture, leave a space around the edge so that you can fold the pastry over and seal.

Using a pastry brush dipped in water, paint around the edge of the pastry circle. Fold over uncovered pastry, press down to seal the edges With a sharp point knife, put 3 holes at the top of the pastie case Continue until you have used all the pastry and lamb mixture

Break egg into a cup and whisk, then with a pastry brush. Brush over the tops of the Pasties. Place Pasties on a baking tray lined with baking paper Bake for 20 mins or until Pastry is Golden Brown Remove from the oven and place on a wire tray