• Pre-heat the oven to 200ºC (400ºF).

Pastry (see note 2):

• Add the butter and flour to your stand mixer bowl. If your butter is unsalted, also add one teaspoon of salt (optional).
• Work on the lowest setting just until the mixture looks like breadcrumbs. Then, add one tablespoon of water at a time.
• Keep the mixer running and continue to add water until the mixture pulls together into a dough (you might not need all four tablespoons).
• Take the dough out of the mixer, form into a rough ball, cover with cling-film and place in the fridge until ready to use.

Filling:

• Roughly chop all vegetables and meat and throw in a large oven tin/baking tray.
• Drizzle with the olive oil, sprinkle with the sea salt, pepper, paprika and chilli powder and give it a good stir so everything is well combined.
• Cook for around 45 minutes, just until everything is nice and soft. Pour into a food processor and blitz until a paste forms.
• Line a large oven tray with baking paper.
• Roll out the pastry on a floured surface until it is as thin as you can get it without tearing.
• Using a large round cutter, cut circles out of the pastry. It doesn't matter what size or, how many you make just remember that each pie needs a top (and that baking times may vary). Roll the pastry out again to make more circles. I managed to get five pies (so 10 circles) out of my pastry.
• Place half of the circles on the prepared baking tray and scoop around 2 tablespoons of filling into the middle of each one.
• Flatten it down a little but make sure you leave a gap all the way round. Beat your egg and then brush right round the edge of the circle.
• Take another circle of pastry and place it over the top, squeezing down at the edges. Using a fork, press all around the circle to seal.
• Brush egg wash all over the pie. Do the same with the remaining circles. You may have a little filling left - I popped mine in the freezer to make meatballs for another day!
• Bake for around 30-40 minutes, until the top is golden brown and the pastry is cooked all over. Leave on the tray to cool and then serve with chips, peas and gravy (if you are doing in the British way). Enjoy!