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1
Roll out the pastry to about 1/8 inches thick and 13 inches in diameter.
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2
Leave to rest in the fridge on a floured plate, folded if necessary, for about 15 minutes.
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3
Cook the onion and garlic in the olive oil for a few minutes.
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4
Cut the potatoes into small dice and add to the onion.
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5
Season with salt and pepper and cover with a lid.
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6
Gently cook the potatoes, stirring frequently, for about 20 minutes until they are soft.
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7
Add the frozen peas and mint and cook for a further 5 minutes.
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8
Set aside to cool.
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9
Preheat the oven to 400F.
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10
Take the pastry from the fridge and cut it into 12 discs of about 4-inch diameter, re-rolling as necessary to use all the trimmings.
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11
Rest the pastry again if you have time as this helps prevent cracking and shrinkage when cooking.
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12
To fill the pastry, brush the edge of pastry circles with a little water or milk and place about 1/2 tablespoon of the pea mixture in the center of each one.
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13
Fold up two sides of the pastry and pinch in the middle to seal, then fold up one other side, creating two seams and press the pastry together.
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14
Repeat on the other side so you have a square shape with four sealed lines.
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15
Alternatively fold over the pastry and seal down one side to make a half-moon shape.
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16
Place the pasties on a baking sheet and brush with a little more water or milk to glaze.
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17
Cook in the oven for about 20 minutes until the pastry is cooked and golden brown.
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18
Serve after resting for about 10 minutes.
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19
Dont worry if the parcels break their sealthey are just as tasty!
