Home-made Teri oggys - or Welsh pasties

• 500 grams plain flour
• 250 grams butter
• 1/2 tsp salt
• 1 tsp paprika
• 3 tbsp cold water
• 200 grams potato sliced thinly
• 200 grams Swede sliced
• 100 grams onions sliced
• 150 grams coarse minced beef ( you can add a bit more meat but traditionally there was little meat to go around so it was mainly a vegetable pasty)
• 1/2 tsp salt
• 1 tsp coarse ground black pepper
• 1 egg beaten with 2 tablespoon milk to glaze (optional)

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

flour, butter, salt, paprika, cold water, potato, swede, onions, beef, salt, ground black pepper, egg

Taken from cookpad.com/us/recipes/353548-home-made-teri-oggys-or-welsh-pasties (may not work)