Makes 4-6

For the pastry:
3oz Vegetable Suet
3oz Margarine
9oz Plain flour
1tsp Salt
150ml Cold water

For the filling:
2 Tbsp Vegetable oil
1 Onion, peeled and chopped
4 Cloves of garlic, crushed
1lb Potatoes peeled and diced
3 Carrots, chopped
2 Sticks celery, chopped
2 tsp vegetable bouillion
Salt & Pepper to taste (Plenty of freshly ground pepper is good)


Pastry:
In a large bowl sieve the flour and mix in the salt, suet and marg until the mixture resembles breadcrumbs, slowly mix in the water until the mixture becomes a soft dough. Cover and set aside.

Filling:

Preheat oven to Gasmark 5/6

In a large saucepan heal the oil over a medium heat and saute the onion and garlic until they become soft (about 5 mins) but not brown. Add the remainder of the ingredients along with 3 or 4 Tbsp of water, stir, cover and cook for about 15 minutes until vegetables have softened.

Divide up the dough into the number of pasties required and roll out into circles on a floured surface. Cover half the circle with the filling and fold over the pastry, pinching along the edge to seal. Place all the pasties on a greased baking sheet and cook for ~30 minutes or until they start to brown.