Preheat the oven to 190˚C (170˚C for fan ovens) Gas Mark 5.
Jubilee Mini Cornish Pasties
Add the oil to the pan and fry the onion and carrot over a medium heat until they start to turn golden brown. Add the crushed garlic (if using) and the thyme and give everything a good stir.
Add the Garden Gourmet mince to the pan and fry for a further 4-5 minutes, making sure to break the mince up with a wooden spoon so it all cooks evenly. Pour the stock in and continue to cook for a further 10 minutes until about half the stock has been absorbed. Add in your frozen peas for the final 5 minutes of cooking. Once ready, remove from the heat and allow to cool.
If the pastry is in one block, roll it out on a lightly floured work surface to a thickness of 3mm and cut into 15 squares about 12 x 12cm. If it’s ready rolled, carefully unroll and cut into squares.