Savoury Hand Pies

1 tbsp olive oil
1 tbsp butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 stick celery, finely diced
¼ tsp SIDS SALT & PEPPER to taste
4 cloves garlic, pressed through garlic press
500 g beef mince
1½ tsp Italian seasoning
½ tsp white pepper
1 tbsp tomato paste
2 tbsp SIDS HOT WORCESTER SAUCE
3 level tbsp all-purpose flour
1¼ cups beef stock
1 medium Agria potato, peeled and diced into 6 mm cubes
2 tsp fresh thyme leaves, plus extra for garnish
1 tbsp finely chopped parsley
¼ cup green peas
1 kg puff pastry sheets, frozen
1 egg, whisked for egg wash
Sprinkle of SIDS CRAZY SALT

Prep all of the ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep frypan or Dutch oven over medium-high heat, add the butter and olive oil. Once the butter is melted, add in the onion, carrot, celery, plus SIDS SALT & PEPPER, and sauté the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, white pepper plus a couple more pinches of SIDS SALT & PEPPER, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Add in the tomato paste along with SIDS HOT WORCESTER SAUCE and stir that into the beef mixture, then sprinkle in the flour and stir that in.
Add in the beef stock, followed by the diced potato, and stir to combine. Cover the pan and gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, chopped parsley and the peas, then stir to combine. Check seasoning, and leave beef filling to completely cool.
Once the filling is nearly cooled, take the puff pastry sheets out of the freezer, (you should have a total of 4 sheets) to thaw at room temp, roughly 40-45 minutes. (if the pastry sheets thaw before your filling has cooled, place them into the fridge to keep cold)
When the puff pastry sheets have thawed, place one sheet at a time in front of you on a work surface. Roll the puff pastry sheet out to a size that is 25x25 cm, and cut into 4 squares. Place the squares onto a baking paper-lined tray to hold while you repeat the process with all of the puff pastry sheets, placing more baking paper between layers of squares as needed to help prevent sticking.
Once all of the puff pastry sheets are rolled and cut into 13 mm squares, (you should end up with 16 squares in total) place about 4 squares at a time in front of you. Add about ½ cup of the beef filling to the centre of each square, forming it so that it is a slightly rectangular shaped mound, leaving some border to allow for sealing.
Wet the edges of the filled square with a touch of water, and place another puff pastry square over top, covering the filling as if you were making a pie. Press the edges together, (use a fork for this) then trim any excess edge to create a smaller “package” or rectangular parcel. Place onto a large baking tray lined with baking paper, (or use two baking trays, if needed) and repeat the process by assembling the rest of the hand pies. (You will have a total of 8 hand pies once assembled)
Once assembled, cut 2 - 3 small slits or “vents” into the top of each hand pie to allow steam to escape while they bake. Place the hand pies into the freezer for 15-20 minutes to chill.
Preheat your the to 200°C.
Once chilled, brush some egg wash over each savoury hand pie, lightly sprinkle with a small touch of SIDS CRAZY SALT, and bake them for 24 - 26 minutes, until a deep, golden brown.
Cool for 10 minutes on a wire rack before eating, as the filling will be very hot.