- 1 medium onion - 1 carrot - 1 stick of celery - 1 potato - 2 cloves of garlic - 2 large field mushrooms - olive oil - 4 sprigs fresh rosemary - 1 teaspoon Worcestershire Sauce - a big handful of frozen peas - 1 large egg - 500 g good quality minced beef - sea salt & black pepper - 500 g puff pastry
Preparation
Step 1
Peel and chop the onion, carrot, celery and potato into 1cm sized dice and finely chop the garlic.
Step 2
Clean and roughly chop the mushrooms so they're about 1 cm dice and place all vegetables into a frying pan with olive oil.
Step 3
Pick the rosemary leaves off the woody stalks, chop and add to the pan with the Worcestershire sauce.
Step 4
Fry and stir for about 8 mins or until the vegetables soften and colour.
Step 5
Add frozen peas and cook for another minute, then put vegetables into large bowl to cool completely.
Step 6
When cool, preheat oven to 180 deg C/Gas 4. Whisk the egg lightly in a cup.
Step 7
All combined and ready to go into pastry. Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
Step 8
Roll out pastry to size of small tea towel and place mince mix along one long side, in a sausage shape.
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