DirectionsCut the roast into small pieces and season with salt and pepper and put into a pot. Add your stock, minced garlic, and rosemary to the pot and cook for about an hour then add the peas and onions. Cook for about 30 minutes.
Mix together some flour and heavy cream and allow to simmer while preparing the pastry shells. Using pastry sheets cut into circles and make a print a smaller circle in the middle. Brush with egg wash garnish with parsley and bake on 400 degrees for about 15 minutes.
When cool, cut out the center circle, fill with the beef filling and enjoy!