Vegetable Pasties

For the pastry:
300 g plain flour
pinch of sea salt
150g chilled butter cut into small cubes

For the filling:
225g potato
125g swede
75g carrots
1 small onion - grated
A handful of parsley finely chopped
A few sprigs of thyme - leaves only - chopped
1 tsp vegetable bouillon powder
1/2 tsp black pepper
1/2 tsp sea salt
50g cheddar, grated (Optional)
30g butter - melted.

To finish:
1 egg lightly beaten with 1 tsp milk to glaze.

Mix the flour with the salt and add the cubed butter. Toss until the butter is covered with the flour and use enough chilled water to bring the mixture together as dough.
On a floured surface roll into a rectangle and fold over the top third towards you and the bottom third over that, repeat turning the rectangle one quarter turn each time (say 5 times). Wrap in clingfilm and put in fridge for a hour.
Peel and chop the potatoes, swede and carrots into 3-4mm cubes. Combine with the rest of the filling ingredients in a bowl adding butter last to bind.
Roll the pastry on a floured surface until 3mm thick.
Cut 5 circles using plate 19cm as a guide.
Spoon in filling on one half of circle, wet the edges with water and fold into pasty shape and crimp edges to seal.

Brush with egg glaze and bake on lined baking sheet for 35-40 mins at 190 deg (gas mark 5).



Serving Size: Makes 4 pasties