Ingredients: -
Savoury Mince: -
1 Tbsp Olive Oil,
1 diced onion,
1 peeled and diced carrot,
2 diced celery stalks,
2 minced garlic cloves,
500 g beef mince 
1 Tbsp flour,
1 peeled and diced potato,
1 1/2 cups beef stock,
2 Tbsp Worcestershire Sauce,
2 Tbsp Tomato Paste,
¼ cup frozen peas -
The Pasties: -
3 sheets frozen puff pastry,
1 lightly whisked egg 
Cook Savoury Mince: - 
Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened.  Add garlic and cook, stirring, for 30 seconds.
Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine.
Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened.  If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
Stir in peas and cook for 2-3 minutes until tender.
Assemble the Pasties: -
Preheat the oven to 180 °C, and a line two baking trays with baking paper.
Remove puff pastry sheets from the freezer, separate and allow to thaw partially.
Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.