Step-by-Step Instructions

1. 1.Prepare the Vegetable Filling

   In a saucepan, melt about 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

2. 2.Sauté Vegetables

   Add 1 medium chopped brown onion, 1 crumbled beef stock cube, 1/2 cup frozen peas, 2 medium potatoes diced into small cubes, and 4 medium carrots diced into small cubes to the saucepan. Stir everything together to combine.

3. 3.Cook Vegetables

   Cook the vegetable mixture over a medium heat for about 4 to 5 minutes, stirring occasionally, until the vegetables start to cook and become tender.

4. 4.Cool Filling

   Remove the saucepan from the heat and allow the vegetable mixture to cool completely before proceeding.

5. 5.Prepare Pastry Circles

   Take 4 sheets of ready-rolled puff pastry out of the freezer. Place a side plate (approximately 20cm in diameter) on each pastry sheet and carefully cut around it with a knife to create four nice circular pastry pieces.

6. 6.Fill Pasties

   Divide the cooled vegetable mixture evenly among the four pastry circles, placing the filling on one half of each circle.

7. 7.Seal Pasties

   Dip your finger in a little bit of water and run it along the edge of the pastry on the unfilled half. Fold the pastry over the filling to create a half-moon shape. Use a fork to firmly press the edges together to seal the pasty.

8. 8.Prepare for Baking

   Place the sealed pasties onto a baking tray lined with non-stick baking paper. Gently prick the top of each pasty a couple of times with a fork to create vent holes.

9. 9.Bake Pasties

   Bake the pasties in a preheated oven at 200°C (390°F) for 25 to 30 minutes, or until they are golden brown and puffed up.

10. 10.Rest and Serve

    Once baked, remove the pasties from the oven and leave them on the baking tray for about 5 to 10 minutes to finish cooking and cool slightly before serving.