Steak and Mushroom Pasty

Method

1. Heat the oil in a large frying pan, add the onion and cook for 5 minutes to soften. Add the steak and mushrooms and brown the meat on a higher heat for 10 minutes, then add the garlic and cook for another minute, being careful not to burn it.
2. Add the stock and bay leaves and simmer for about 30 minutes until reduced. If you need to thicken the sauce, mix the cornflour into 1 tbsp cold water and stir into the sauce. Season with salt and pepper and leave to cool. Remove the bay leaves.
3. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
4. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut it into four circles, each about 20cm (8in) across.
5. On the right-hand side of each pastry circle, add one-quarter of the filling (leave a 2.5cm/1in gap from the right-hand edge). Egg wash the gap on the right-hand side of the filling and then fold the pastry over the filling from the left-hand side, giving you a pasty shape. Crimp the edges down together with your fingers or a fork.
6. Transfer the pasties onto the lined baking tray and brush with egg wash all over the top. Prick the centre of each pasty and bake for 30 minutes until golden. Serve.