Vegemite pasties

For the pastry

500 g	Flour
125 g	Butter
½ tsp	Salt
1	Egg

For the stuffing

1 Tbsp	Olive oil
250 g	Beef mince (Main)
1	Onion
1 Tbsp	Tomato paste
1 Tbsp	Vegemite
1 to taste	Salt & freshly ground pepper
1 pinch	Cayenne pepper
2 Tbsp	Fresh parsley
1	Egg
1 Ltr	Vegetable oil

Directions

1. To make the pastry, put the flour on the bench, make a hole in the middle, and put in the butter, salt, egg yolk and two tablespoons of cold water.
2. With your fingertips, gradually draw the flour into the centre and work the pastry until all is incorporated. Add more cold water if necessary until you have a nice ball of pastry. Put plastic wrap around it and rest in the fridge for at least half an hour.
3. To make the stuffing, heat the oil in a frypan and saute the mince and onions till golden.
4. Add the tomato concentrate (paste), Vegemite, salt, pepper and cayenne and a few tablespoons of water. Let this mixture cook gently for five minutes, remove from the heat to cool, then stir in the parsley.
5. Roll out the pastry thinly and cut out 10cm rounds with a pastry cutter. Just below the centre of the pastry round, put a teaspoon of stuffing. Brush the edges with beaten egg, fold in half and stick together with t fork prongs.
6. Heat oil to 180C and deep fry in batches until they pop to the top and are golden. Drain on a rack over paper towels. Eat warm.