350g lean lamb, diced
1 tablespoon butter
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 potatoes, diced
2 tablespoons chopped mint
1 tablespoon plain flour
375ml beef stock
1 tablespoon Worcestershire sauce
1/4 cup frozen peas
6 sheets puff pastry
1 egg, beaten
# Brown the lamb on all sides in the butter. Add the onion, celery, carrot, potatoes and mint. Cover and cook for 10 minutes. Season with salt and pepper.
# Add the flour and continue to cook for a few minutes.
# Add 1 cup of the beef stock and cook covered for 30 minutes, or until tender. Gradually add the rest of the stock as required during cooking.
# Add the Worcestershire sauce and peas. Take off the heat and allow to cool. If the meat mixture is warm it will melt the pastry.
# Take a sheet of pastry and cut out a round the size of a saucer. Place a large spoonful of mixture in the centre of the pastry. Brush the edges of the pastry with beaten egg and fold over. Pinch with thumb and forefinger all the way round the edges to seal. Brush the top with beaten egg and put onto a greased baking sheet. Repeat with remaining pastry and filling to make 6 pasties.
# Bake in a preheated oven 200Â°C for 20-30 minutes until crisp and golden.