Bolognese pasties

Method

1 Preheat the oven to 220ºC (200°C fan, gas mark 7). In a saucepan of boiling salted water, cook the peas and sweetcorn for 3min. Drain and stir into the Bolognese with the parsley.

2 Cut the pastry into four. Roll out each piece on a floured surface and cut out a 20cm (8in) disc, using a plate as a guide.

3 Spoon a quarter of the meat mixture on half of each disc, leaving a 1cm (½in) border. Brush the edges with egg and fold the pastry over. Seal the edges and mark with the prongs of a fork.

4 Place the pasties on a wetted baking sheet and brush with the remaining egg. Cut two small vents in each pasty and bake for 20min until golden. Serve with salad leaves.

Cook's notes
■ The Bolognese needs to be cold. If it's warm, it will melt the fat in the pastry and make the pasties soggy.
■ You can use canned sweetcorn instead of frozen. Serve the leftover corn and extra peas with the pasties.
■ These pasties are really tasty when served cold. They're ideal for packed lunches and picnics because they're easy to eat with your hands.