Savoury Mince Baked Pirozhki

MINCE:--
2 tsp rice bran oil
1 medium onion, peeled & finely diced
1 clove garlic, crushed
250 g ground beef
SIDS SALT & PEPPER to taste
20 g tomato paste
½ tsp SIDS HOT WORCESTER SAUCE
1 x 400 g tin tomatoes
1 medium carrot, peeled & thinly sliced
½ cup red wine
50 g frozen peas
SOUR CREAM PASTRY:--
190 g flour, plus extra for dusting
¼ tsp salt
¼ tsp baking powder
100 g butter, cubed
1 egg yolk, lightly beaten
85 g sour cream
PIROZHKI:--
1 egg yolk
1 tsp milk

Mince
Place the oil into a large pot and heat over a medium to high temperature.
Add onion, garlic and beef a bit at a time and brown.
Season to taste with SIDS SALT & PEPPER and then add the tomato paste and SIDS HOT WORCESTER SAUCE.
Stir to combine before adding the tinned tomatoes. Break the tomatoes up using a wooden spoon before adding the carrots. Stir to combine and then add the red wine.
Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft.
Add the peas and cook until they have completely defrosted.
Adjust the seasoning and place into a sieve. Place the sieve over a bowl and leave to drain and cool.
Sour Cream Pastry
Place the flour, salt and baking powder into a large mixing bowl. Add the butter and rub in using your fingertips until it resembles coarse bread crumbs.
Place the egg yolk and sour cream into a small mixing bowl and whisk to combine. Add to the flour and stir in using a spatula. Turn out onto a lightly floured surface and knead gently to bring the dough together. Shape into a disc and cover with cling film then place into the fridge for an hour to rest.
Pirozhki
Preheat the oven to 175°C.
Place the dough onto a lightly floured surface and roll to 3 mm thick, then cut to 8 cm rounds.
Roll out to 10 cm rounds. Place a tablespoon of the filling into the centre of each round. Fold the edges to create a half circle and press firmly to seal then crimp using a fork.
Place onto a lined baking tray.
Place the egg yolk and milk into a small mixing bowl and whisk to combine.
Brush the top of each pastry with the egg wash.
Bake for 25 minutes then serve.