Lamb & mushroom pies with mushy peas

Preheat oven to 200°C/180°C fan.

Cut one pastry sheet into four squares. Line four oiled 9.5cm (base measurement) pie tins with pastry, trimming excess pastry.

Heat oil in a large frying pan over medium-high heat. Cook mushrooms, stirring occasionally, for 5 minutes or until golden. Add lamb and cook, stirring to break up lumps, for 5 minutes or until browned. Stir in sauce. Season to taste.

Fill pastry cases with lamb mixture. Brush pastry edges with egg. Cut four rounds large enough to cover pie tops from remaining pastry sheet. Cover filling with pastry rounds, pressing edges together with a fork to seal. Brush pastry with egg. Make small cuts in top of each pie and bake for 25 minutes or until browned.

Carefully take pies out of tins. Return to tray, covering loosely with foil. Bake pies, on bottom shelf of oven, for 5 minutes or until pastry bases are cooked through.

Cook peas until tender; drain. Blend or process peas with butter, mint and boiling water, pulsing until mixture is coarsely crushed. Season.

Serve pies with mushy peas and tomato sauce.

Suitable to freeze.