Put the flour into a large bowl with the salt and rub in the vegetable fat and butter until the mixture resembles fine breadcrumbs.

Add most of the water and mix with a knife until the dough starts to come together.

Add more water if the pastry feels dry but not too much as you don't want a wet and sticky dough.

Cover the pastry with cling film or put into a polythene bag and leave it to rest in the fridge for at least half an hour.

In another large bowl, mix together well all of the ingredients except the egg and leave to stand until you are ready to assemble the pasties.

Roll out the chilled pastry to 4mm thick. Cut circles from the pastry using a tea plate or side plate as a guide. You can make them any size you want but you may as well have something you can get your teeth into! My tea plates measure 19cm across so if you use this size you will get 6 large pasties from this amount of pastry.

Divide the filling into 6 equal portions. These should be roughly about 200 grams each.

Pile a portion of the filling onto the centre of one of the circles of pastry.

Brush the beaten egg around the edge of half of the circle of pastry then bring the other half over the filling to enclose it and seal the edges together.

Press the edges together firmly then crimp the edges in the classic rope style to seal everything inside.

Glaze with the egg wash and put onto a baking sheet lined with parchment paper.

Do the same with the other circles of pastry - you may need 2 baking sheets.

When cooked, place onto a wire rack to cool before devouring still slightly warm - delicious!