Cornish Chunkies

Preheat the oven to 200°C (180°C in a fan oven)/ Gas mark 6.

Put the potatoes and carrots into a pan of water, cover, bring to the boil, and then simmer for approximately 5 minutes, or until the vegetables are just tender.

Heat the oil in a sauté pan, add the onions and mushrooms and cook for 2 minutes. Add the drained potato, carrots, peas and chopped parsley. Mix well and set aside to cool.

Unroll each sheet of shortcrust pastry and using a saucer, cut out 3 circles from each sheet of pastry.

Brush each circle with brown sauce, leaving a clean 1cm edge.

Divide the filling between the 6 circles, placing it in the centre. Brush ½ way around the edge of the pastry with beaten egg.

Bring the edges of the pastry to meet at the top, pressing together and downwards to make a firm base.

Pinch along the top edge to seal and crimp with the thumb and fingers, to create a fluted effect. Brush each pastry with egg and arrange on the baking tray.

Bake in a preheated oven for 20 minutes, or until the pastry is golden brown.