Lasagne pasties

Method

• Step 1
  Heat oil in a frypan over medium heat. Cook onion and garlic for 3-4 minutes until soft. Add beef and cook, stirring, until well browned. Add tomatoes plus a tin of water. Season well with salt and pepper. Bring to the boil, reduce heat and simmer for 30 minutes until thick and rich. Set aside to cool.
• Step 2
  In a medium saucepan, melt butter. Whisk in flour and cook over medium beat for 1 minute. Gradually whisk in milk to form a smooth sauce. Bring to the boil, then remove from heat and stir through grated cheese. Season well with salt and pepper. Set aside to cool.
• Step 3
  Bring a shallow pan full of water to boil and cook lasagne sheets a few at a time for 2 minutes or until just al dente. Remove and drain in a colander.
• Step 4
  Grease an 18cm x 25cm baking tin and line with a large sheet of baking paper, allowing the edges to hang over. Place a single layer of cooked lasagne sheets in the base of the tin, cutting them to fit if required. Spoon over half the cooled meat mixture and half the bechamel sauce. Top with another layer of lasagne sheets, then the remaining meat and remaining bechamel. Finish with a final layer of lasagne sheets. Cover with overhanging baking paper and refrigerate for 2 hours out overnight to completely cool and set.
• Step 5
  Preheat oven to 180C. Defrost puff pastry sheets just prior to working with them. Cut each in half lengthwise. Cut lasagne into 5cm squares. Place a square on one end of the pastry sheet and fold over the other end to enclose the lasagne. Press the edges to seal - you can use a fork to create a pattern. Continue with remaining pastry and lasagne squares. Place parcels on a tray lined with baking paper. Brush liberally with beaten egg. Bake for 18 minutes until puffed and golden.