If everyone is getting bored of taking sandwiches to work, make a batch of these delicious Cornish pasties which can be frozen and reheated as needed.

Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 20 person.

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

Method

• Step 1

  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.

• Step 2

  Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, worcestershire and tomato sauce. 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.

• Step 3

  Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.

• Step 4

  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.