Method

• 1.
  For the pastry, combine the flour, salt and butter in a food processor and whiz for 8 seconds or until the mixture resembles breadcrumbs. Add the water and whiz again until the dough forms a ball in the bowl. (You can also make the pastry by hand by rubbing the butter into the flour and salt until it is the consistency of breadcrumbs, then add the water.) Remove from the bowl and knead to bring the pastry together. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
• 2.
  Preheat oven to 190°C and line a baking tray with baking paper.
• 3.
  For the filling, combine meat and vegetables in a large bowl and season. Set aside.
• 4.
  Roll out pastry on a floured work surface until 1/2 cm thick. Using a plate as a guide, cut out six 24cm circles and brush the edges with the eggwash. (You may need to collect the scraps and re-roll pastry to get the correct amount of pastry circles). Divide the filling among the centre of the circles and fold in half. Use your fingers to crimp the edge of the pastry together.
• 5.
  Lay the pasties on their side on the baking tray lined with baking paper and brush tops with the eggwash. Bake for 40–50 minutes until the pasties are golden brown. Serve hot.