1. To make filling, boil, steam or microwave potatoes until tender. Drain. Heat oil in a large saucepan. Add onion, garlic and bacon. Cook, stirring, until onion is soft. Add flour. Cook, stirring, for 30 seconds. Add stock, tomatoes, beans and sugar. Bring to boil, simmer, uncovered, for about 10 minutes or until thickened.

2. Dissolve Vegemite in water in a cup. Pour into bean mixture. Stir in peas and cooked potatoes. Cool.

3. To make pasties, cut each pastry sheet into quarters. Place 1/4 cup cold bean mixture in centre of each square. Fold corners of pastry square into the middle. Pinch edges of pastry to seal.

4. Place pasties on oven trays lined with baking paper. Brush with combined yolk and milk.

5. Cook in a hot oven (200C) for about 30 minutes or until browned and crisp.

6 Serve pasties warm or cold.

Tip. Uncooked pasties can be prepared up to one day in advance. Store, covered, in refrigerator. Cook before serving.