Step 1

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 Vegetables.

Step 2

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.

Step 3

Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.