Prebrown mince (optional), drain fat and add to sc bowl.
Mix soup, herbs, salt & pepper, onion together and pour onto mince.
Cook on high for 3 hours.
I stirred every 30 minutes to prevent burning of the edges. (depending on your sc'er you may not need to stir)
Take mince out and wait to cool.
Once cool, cut each sheet of puff pastry into 2 triangles (cut diagonally).
Put about 1/2 cup of mince onto pastry and fold the top over and crimp the edges.
Lightly brush the top of each pastie with egg wash.
Cook in the oven for approx. 25 minutes on 200 degrees
** This is using the 1.5Litre Woolies slow cooker.
** You can make pasties directly once the mince is cooked, however the bottom may go soggy
** I prebrown mince, however if you choose not to, it may take longer to cook
** This recipe could easily be doubled, but use a bigger slow cooker
** This recipe could also be cooked on low for 6 - 8 hours