Beef, onion and pea pasties

1. Preheat the oven to 200C and line a baking tray with greaseproof paper.
2. Warm oil and butter in a pan over a medium heat and cook the onions and carrot until soft and beginning to colour. Add sugar and vinegar and continue to cook for 2-3 minutes further until gently caramelised. Increase the heat and add in the mince and fry until browned. Add in cinnamon and beef stock and season with salt and pepper. Simmer for 5 minutes until almost all the liquid has been absorbed. Stir though the peas and parsley and allow to cool briefly.
3. Cut 15 cm rounds from the pastry (a side plate is an ideal tool for this) and place 1/4 of the filling in the centre. Bring the edges of the pastry together in the centre and seal, crimping as you go along. Repeat with the remaining three circles. Brush with the egg wash and bake in the preheated oven for 15-20 minutes or until golden and puffed. Serve with tomato sauce or relish and a salad of herbs.

Recipe by @juliaostro