2 Combine goulash (click here for recipe)
, frozen peas and button mushrooms in a large saucepan. Cook, stirring occasionally, for about 10 minutes, or until mushrooms are tender and sauce is slightly thickened. Remove from heat and stir in rosemary. Cool goulash mixture.

3 Cut out 9 rounds from shortcrust pastry using an 11cm round cutter. Gently push rounds into holes of prepared pans. Spoon goulash mixture into pastry cases and sprinkle with half the parmesan.

4 Cut out 9 rounds from puff pastry using an 8.5cm cutter. Place on top of goulash mixture in muffin pans and press edges together to seal. Brush pies with egg and sprinkle with remaining parmesan. Make two small incisions in pastry tops with the tip of sharp knife.

5 Cook in a hot oven (200C) for about 20 minutes, or until golden brown and puffed. Stand pies in pans for 5 minutes before carefully lifting out.

6 Serve hot pies garnished with extra fresh rosemary.

Tip: Beef and rosemary pies can be made up to three days ahead and stored in a covered container in the refrigerator. They can be kept frozen for up to two months. For a change, top the pies with mashed potato nstead of the puff pastry lids in this recipe.