Roasted vegetable pasties

Makes 4 Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/ 160C F/Gas 4. Combine the roasted vegetables in a large bowl with the herbs. Stir together and season to taste with salt and black pepper.

To make the pastry, combine the flour, coconut oil and salt in a food processor and blitz for 30 seconds. Slowly add 75-90ml water, a little a time, until the dough pulls together to form a ball.

Place the ball of pastry on a floured board and cut into four even pieces. Have a small bowlof water ready to dip your fingers into.

Using a rolling pin, roll one pastry piece out into a circle approx. 20cm in diameter.

Put one-quarter of the filling mixture into a small mound along the centre line, tapering off at end end. Use your fingers to wet the edges of the pastry. Pull the two sides over the filling and press togehter using your index finger and thumb to concertina the join, working all the way around to each end. Finally, fold the very last piece of dough at each end over itself, to completely seal the pasty.

Repeat with the remaining dough and filling to make four pasties. Brush a little milk across the top of the pasties.

Bake for 25-30 minutes or until the pastry just starts to colour and is cooked on the bottom. This is not the kind of pastry that puffs up, so don't wait for that as a sign it's ready.

Remove from the oven and slide on to a wire rack until ready to serve with some tomato sauce.