Mini Cornish pasties

Prep 35 mins | Cook 35 mins | Makes 16

2 tbs olive oil
1 small onion, finely chopped
250g veal mince
1 small swede (about 200g), peeled and cut into 1cm dice
1 potato (about 180g), peeled and cut into 1 cm dice
1 carrot, peeled and cut into 1cm dice
1 celery stick, finely chopped
1 tbs plain flour
1 tbs water
2 tbs tomato sauce + extra to serve
4 sheets frozen ready-rolled puff pastry
1 egg, lightly beaten

Step 1 Preheat oven to 200°C/180°C fan-forced. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring often, for 3 minutes until tender. Add mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until evenly browned.

Step 2 Add swede, potato, carrot and celery and cook, stirring often for 5 minutes. Sprinkle with flour and add water and tomato sauce. Season with salt and pepper to taste. Stir to combine and simmer for 3 minutes. Remove from heat and cool slightly.

Step 3 Cut 4 x 12cm rounds of pastry from each pastry sheet. Place a heaped tablespoon of vegetable mixture into the centre of each round. Brush pastry edges with egg and bring both sides together to meet in the middle. Pinch pastry to seal. Place on a large greased baking tray. Brush with egg. Bake for 20-25 minutes or until puffed and golden. Serve pasties with tomato sauce.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.