Dorset sausage pasties

Ingredients

• 1 tbsp olive oil
  
• 1 small onion
  
  , finely chopped
• 85g red lentil
  
• 2 tbsp sundried tomato paste
• 300ml vegetable stock
• 4 good-quality sausages, skins removed
• 50g frozen pea
  
   or petit pois
• plain flour, for dusting
• 2 x 500g packs shortcrust pastry
• 1 egg
  
  , beaten

  Method

  1. Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
  2. Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
  3. On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.
  4. Source: bbcgoodfood.com