To make the pastry
Put flour and salt into a large bowl
Add the butter and rub in to the flour until it looks like breadcrumbs
Stir in the paprika
Add water a tablespoon at a time and cut in until the dough starts holding together then use your hands to bring together into a ball
Wrap in cling film and place into refrigerator for an hour
Make the filling by slicing all of the vegetables and mixing together with salt and pepper
Quarter the pastry and roll each piece til roughly round place a quarter filling onto one side and top with quarter meat
It's important to put the meat on top as the fat and juices run into the vegetables during cooking
Do same to all 4 pasties then transfer to prepared baking baking sheets
Brush with the egg wash
Bake at 190ºC, gas 5, in centre of oven for 40-45 minutes
Take out and let stand for 5 minutes
You can dice the veg instead but it should be small dice to ensure they cook through within the time, especially the Swede/Rutabaga
