Instructions: Heat oil in a pan, add vegetables and cook over low heat for 5 minutes, stirring. Add beef and continue to cook until meat changes colour. Season well and add chopped parsley. Refrigerate until cold.

Roll out pastry on a lightly floured bench and cut 4 circles 20 cm diameter. Divide filling evenly between rounds, mounding in the centre. Brush edges with beaten egg and fold pastry over and seal by pinching a small frill over the join, shape pasties into a crescent.

Place on a greased baking tray, brush with beaten egg. Make a small slit in the top with a sharp knife.

Bake at 200C/390F for 20 minutes until pastry is cooked through and golden brown.

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