Chop the potatoes into roughly 3/4" cubes

chop the swede into roughly 1/2" cubes

chop the carrots into roughly 1/4" cubes

chop the onion into roughly 1/8" cubes

You should have between 700g and 1000g of chopped vegetables. Mix all the filling ingredients together (meat and veg). The flour and butter should help make the ingredients slightly sticky

Make the pastry. In a solid bowl, mix the flour and melted butter until the mixture is crumbly and even

add half of the cold water and try to make a ball out of the mixture by squeezing it together with your fingers

if you cannot make a ball, add a little more water and try again.

Once you've made a ball that sticks together repeatedly flatten it into a fat disk and reshape it into a ball

roll out a piece of the pastry as thin as you can without tearing it and so that you can cut out of it (using a plate and a knife) an 8" circle

paint the disk with beaten egg so that the pastry will stick together to form a seal

put a dollop of filling in the middle of the circle then fold the sides up and stick them. Fold the pastry into a pasty shape. This requires practice, the idea is to get the maximum filling in whilst still having a properly closed up pasty.

place the pasty on a greased baking tray and paint it thoroughly with beaten egg.

repeat until all filling and pastry is used. Should be about 8 pasties.

Bake at 200c for 15 minutes, then 150c for 45 minutes.