2.Heat the oil in a medium saucepan or frying pan and saute the mushrooms, onion and garlic for 3-4 minutes until soft and fragrant. Drain off any excess moisture and cool for 5 minutes.
3.In a large bowl, squeeze the sausage meat from their casings and mix well with the mushroom/onion mixture and parsley – use your hands to make sure it is well blended.
4.Cut 10cm circles out of the semi-thawed pastry. Place a teaspoon of sausage mixture on one half of the circle, brush the egg wash around the rim of the pastry, then fold over the pastry to encase the filling and form a crescent shape. Crimp the edges with a fork and brush all over with the egg wash.
5.Repeat with remaining pastry and filling – keeping them chilled until baking.
6.Bake the pasties on lined baking trays for 12-15 minutes until puffed and deep golden. Serve warm with your favourite sauce.
These little pasties are so simple to make – you could even get the kids to help. Use a tasty flavoured sausage, such as beef and rosemary, or gourmet beef tomato and basil. They can be made ahead and frozen. Just let thaw for 20 minutes and bake when needed.