Cornish Pasties - cooking recipe

Ingredients

3 cups Bolognese sauce
2 oz frozen peas, thawed
3 oz frozen corn kernels, thawed
3 tbsp fresh parsley leaves, finely chopped
4 sheets frozen puff pastry, thawed, an 8 inch disc cut from each sheet
1 None egg, lightly beaten

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Combine Bolognese sauce with vegetables and parsley. Spread over 1/2 of each puff pastry disc, leaving a 1/3 inch border. Brush edge with egg then fold over. Use a fork to seal edges. Cut 2 small air vents in top of each pastry. Transfer to prepared tray and brush with egg. Bake for 15 mins, until golden.