Put the flour in a large bowl and rub the butter in using your fingers. Add the water gradually and mix well until you have a smooth elastic dough (or buy readymade shortcrust/rough puff pastry). Cover and rest in the fridge for at least 20 minutes.

Traditionally the ingredients are added raw, then cooked in the oven, but we are going to lightly cook them. Start by melting your oil in a large frying pan and adding the onion. Cook until just starting to turn translucent, then add the potato. Add a splash of water to the pan to loosen the mix and keep the colours. Cook for a couple of minutes.

Add the swede, followed by your vegan meat of choice. Cook through for a couple of minutes, then add salt, pepper and any additional flavours you thnk it needs (you can do a taste test of a more cooked piece). Remove from the heat and set aside to cool until the pastry is ready.

Divide the pastry into 4, then roll out one piece at a time. Cut out a large circle using a side plate or cereal bowl as a template. Set aside and repeat until you have 4 circles.

Divide the filling equally between your circles, placing it in the centre of your pastry. Bring the edges in and press together (use wet fingers if necessary). Create a nice crimped edge and ensure they are fully sealed. Place on a lined baking tray.

Brush your pastry with milk and bake at Gas Mark 4 (350f /180c) for 40-45 minutes.

Enjoy!