Spicy root vegetable & potato pasties

Makes 6

600g strong flour, plus extra for dusting

1 tsp turmeric

300g chilled unsalted butter, cubed, plus extra for greasing 240ml cold water

100g carrots, trimmed, peeled and roughly chopped 300g swede, trimmed, peeled and finely chopped 300g potatoes, peeled and finely chopped

1 onion, peeled and grated 1 tbsp garam masala

1 tbsp Worcestershire sauce 1 tsp chilli powder

4 tbsp olive oil

1 egg sea salt and black pepper airtight wrap large oven tray Place the flour, turmeric and butter in a bowl, and mix to combine. Rub the butter into the flour using the fingertips. Pour in the cold water to make a dough. Knead briefly with one hand to bring it together, adding more flour if the dough is too sticky. Wrap the pastry in an airtight wrap and leave to chill for 1 hr.

In the meantime, to make the filling, combine the carrots, swede, potato, onion, garam masala, Worcestershire sauce, chilli powder and oil in a bowl. Season with salt and pepper.

Preheat the oven to 180°C/160°C fan/gas mark 4, grease the oven tray and beat the egg in a small pot. On a surface dusted with flour, cut the pastry into 6 equal pieces. Roll each one into a disc approximately 20cm across, then fill one with a sixth of the filling. Fold one side of the pastry circle over to make a semi-circle, folding the sides over themselves to fix. Transfer the pasty to the prepared tray, then repeat to make 6 pasties in total with the remaining ingredients. Place all the pasties on the oven tray and brush with the beaten egg.

Bake for 45 mins until golden and an inserted table knife comes out piping hot. Allow to cool slightly and serve hot. Alternatively, leave to cool completely, chill, and serve cold.