Ingredients
Method
1.Preheat the oven to 180°C. Line 2 trays with baking paper.
2.Heat the oil in a small pan and cook the diced onion, carrot and peas for 4-5 minutes, stirring over a medium-low heat until the vegetables are tender and fragrant. Set aside to cool.
3.Squeeze the meat from the sausage casings into a large bowl and add the sauce and cooked veges. Mix with your hands until well combined.
4.Lay out a sheet of pastry and cut in half one way, then the other to make 4 squares. Add some of the meat mixture to the centre of each square, brush around the meat and out to the edges of the pastry with the milk, then fold over to enclose the meat and make a triangle. Crimp the edges tight with a fork, then brush the top of each one with milk and sprinkle with sesame seeds. Repeat with the remaining pastry.
5.Arrange the sausage pastries on the trays, leaving room for them to puff up. Cook for 15-20 minutes until the pastry is crispy and golden.
