Cook mince in a non stick frypan for 2-3 minutes or until browned. Add frozen Birds Eye Chopped Onions and potato, cook for a further 2 minutes. Remove from heat and stir in Birds Eye Country Harvest Vegetables.
Cut pastry sheets in half diagonally. Spoon the meat mixture over the centre of each pastry triangle. Brush the edges with a little egg and bring them together to seal. Place onto a baking paper lined baking tray and brush pastries with remaining egg.
Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.
A can of Edgell Peas, Corn and Carrots can be used as a replacement for the Birds Eye Country Harvest.