Step 1

Preheat oven to 180C. Line 2 baking trays with non-stick baking paper.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until it softens slightly. Reduce heat to medium and stir in potatoes, carrot, stock cube and water. Cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender.

Step 3

Add peas and parsley, and cook, uncovered, stirring occasionally, for 4 minutes or until peas are bright green and tender. Season with salt and pepper. Transfer to a medium bowl and set aside for 15 minutes to cool.

Step 4

Meanwhile, use a round 11cm pastry cutter to cut 4 discs from each pastry sheet. Cover with a dry tea towel and a damp tea towel to prevent the pastry from drying out.

Step 5

Spoon a level tablespoonful of vegetable filling on half of each pastry disc leaving a 2cm border. Brush edges of discs with a little of the whisked egg. Fold discs in half to enclose filling. Press the edges together to seal and form a frill. Place pasties, frill-side up, on the lined baking trays in a single layer.

Step 6

Brush each pasty with remaining whisked egg and bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until golden brown. Remove from oven and set aside for 5 minutes to cool slightly. Serve warm with tomato sauce.