Pea, Root and Sage Pasties

Preparation

1. Preheat the oven to 200°C/Gas 7
2. Rub the butter into the flour with a pinch of salt using your fingertips, blend in the egg and 4 tablespoons of water to produce a firm dough. Divide the dough into 4, wrap in cling film and chill for 30 minutes.
3. For the filling; place the potato, swede and carrot onto a baking sheet, drizzle with rapeseed oil and season with sea salt and black pepper and roast for 8 minutes in the oven until soft.
4. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the mixture together with cream cheese.
5. Roll out each piece of dough on a lightly floured surface, until large enough to make a round of approximately 23cm across. Take a spoonful of the vegetable mixture and place in the centre of each round, leave a margin at the edge.
6. Brush the pastry around the edge with beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining dough.
7. Place the pasties on a baking tray, glaze with egg and bake for 10 minutes, reduce the oven temperature to 170°C/Gas 4 and cook for a further 30 minutes until golden.