Quorn pasties

Chill the pastry for 30 minutes.Place the onion and carrot in a lidded saucepan with 4 tablespoons of stock and cook, covered, for 6 minutes. Remove the lid and cook for 2 minutes more, until all the liquid has evaporated.Add the Quorn mince, dried herbs, the ketchup and the rest of the stock to the pan. Cover, bring to the boil and simmer uncovered for 5 minutes.Stir in the frozen peas then tip the mixture out on to a plate and leave to cool to room temperature. Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C.Make a ball from the pastry. Dust the work surface lightly with flour and roll the ball out to an 18 cm (7 inches) disc. Place on a flourdusted baking tray and brush the edges of the circle with a little milk.Add the filling to one half on the pastry and fold over, crimping the edge to stop the filling from spilling out during cooking. Cook until the patry turns golden brown.