2 onions, chopped
1 potato, peeled and cubed
2 onions, peeled and cubed
2 handfuls frozen peas
3 tbsp veg oil
1 beef stock cube
Gravy granules
Heat the oil in a saucepan, add the onions and cook until softened. Add the beef and cook, stirring and breaking it up so it doesn't form into lumps. Add the potato, carrot and peas, crumble in the stock cube. Add enough water to cover, bring to the boil and simmer for 15 minutes. Add enough gravy granules to thicken the sauce. Mix well and allow to cool.
Meanwhile, roll out defrosted puff pastry until it's the thickness of a pound coin. Using a small plate as a mould, cut out circles. Place 4 tablespoon of mince mix in the middle, wet the edges with water and close the pasty. Crimp the edges if you wish. Place on a baking tray and brush lightly with milk. Bake for 30 minutes at 200 degrees centigrade.
Unbaked pasties:
Just out of the oven:
Pasty and chips:
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