Serves: 4
Ingredients for pastry
Ingredients for filling
Sift the flour and salt into a large bowl and add butter. Pour lemon juice and water into a well in the centre.
Mix to a soft dough, wrap in cling-film and rest in the fridge for about 20 minutes.
Flour a board and roll the pastry into an oblong shape 12mm thick. Keeping the corners square, fold the top third down towards you and the bottom third up.
Give the pasty one turn so that the folds are on the left and right and roll again. Repeat the folding procedure and roll again.
Wrap in cling-film and store in the fridge ready for use later.
In a mixing bowl, place the meat, potatoes, onions and swede, then add the seasoning and parsley. Mix well by hand.
Roll out the pastry to a thickness of 3mm and cut into four rounds.
Egg wash around the edges of the circles, divide the filling into four equal amounts and place on the pastry, adding a knob of butter to each pastry.
Bring the pastry together, crimp or press firmly and brush with egg glaze.
Cook at 200C on a baking tray for 1 hour and 15 minutes. Start off on the top shelf and after about 30 minutes (or when golden brown) cover with tin foil and move to the centre shelf for the remainder or the cooking time.