Place the oil into a large pot and heat over a medium to high temperature

Add the onion and

Add the garlic and

Add the beef a bit at a time and brown

Season to taste and then add the tomato paste and Worcertershire sauce

Stir to combine before adding the tin 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

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

Place into the fridge for an hour to rest

Preheat the oven to 175°Celsius

Place your dough onto a lightly floured surface and roll to 3mm thick

Cut to 8cm rounds

Roll out to 10cm 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

Crimp using a fork

Place onto a lined baking sheet

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 and serve