To make the pastry

Put flour and salt into a large bowl

Add the butter and rub in to the flour until it looks like breadcrumbs

Stir in the paprika

Add water a tablespoon at a time and cut in until the dough starts holding together then use your hands to bring together into a ball

Wrap in cling film and place into refrigerator for an hour

Make the filling by slicing all of the vegetables and mixing together with salt and pepper

Quarter the pastry and roll each piece til roughly round place a quarter filling onto one side and top with quarter meat

It's important to put the meat on top as the fat and juices run into the vegetables during cooking

Do same to all 4 pasties then transfer to prepared baking baking sheets

Brush with the egg wash

Bake at 190ºC, gas 5, in centre of oven for 40-45 minutes

You can dice the veg instead but it should be small dice to ensure they cook through within the time, especially the Swede/Rutabaga