Heat the oil in a medium saucepan and fry the onion
for 5 mins until softened. Add the lentils and tomato
paste, and cook for 2 mins. Add the stock and bring
to the boil. Cover and simmer for 15 mins, until most
of the stock is absorbed and the lentils have softened.
Meanwhile, heat a non-stick frying pan. Fry the
sausage meat over a moderate heat for 5 mins,
breaking it up with a wooden spoon, until golden and
cooked through. Add the peas and lentils, season, then
set aside to cool. Heat oven to 200C/fan 180C/gas 6.
On a lightly floured surface, roll out each pastry to
the thickness of a £1 coin and cut 10 saucer-size discs
out of each, re-rolling trimmings. Pile 3 heaped tsp
of meat mixture in the middle of each disc. Brush
edges with beaten egg and fold over to form a seal.
Pinch edges together, then brush with more egg.
Chill on a lightly floured baking sheet for 15 mins.
Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.