Cut 6 x 12cm circles from rolled shortcrust pastry (store-bought, or use Chef Lesley’s home-made recipe) and use to line the holes, pressing gently into the base and sides.
Prick bases with a fork. Chill for 10 minutes.
Line pastry cases with baking paper and fill with baking beans.
Bake for 10 minutes, remove paper and beans and bake for a further 5 minutes until light golden and crisp.
Increase the oven temperature to 200ºC.
Meanwhile, heat a non-stick frying pan over medium heat.
Add 200g sliced roast beef and cook, stirring occasionally, until warmed through. Add 2 finely chopped onions and 2 finely chopped cloves of garlic and cook, stirring for 2 minutes until slightly softened.
Turn off the heat, stir in 2½ cups (625ml) frozen peas, season with salt and pepper and toss well.