Make the pastry:

450g of strong white bread flour & a pinch of salt, mixed to breadcrumb status with 210g marg. Then mix in s 175ml of water, and get it out of the bowl and knead briefly (so it's not too tough). Set aside in the fridge for at least 30 minutes whilst you make the filling.

Chop 400g of carrots, 3 medium sized parsnips and 300g of peeled beetroot into chickpea sized pieces. Toss with 2 tablespoons of oil and pop in a roasting tin (you may want to toss the beetroot seperately and keep in a corner of the roasting tin, so everything doesn't turn pink). Pop in the over (200 degrees celcius) for 12 minutes. Then add 450g of chickpeas and roast for a further 10 minutes.

Tip 4 tablespoons of maple syrup, 1 teaspoon of caraway seeds, 1 teaspoon of cumin seeds and half a teaspoon of chilli flakes into the roasting tin and coat the veg and chickpeas in it all. Roast for a further 10 minutes.

Remove from the oven, season with pepper and juice of one lemon and a tablespoon of olive oil. You can also mix in some chopped parsley if you wish.

Increase the oven temp to 220 degrees celcius.

Divide the dough into 6 balls, and roll out each to a circle (or use a side plate as a template for the circle and add the cut off dough to another ball). Brush around the edge with water. Pop in a few spoons of filling to one half (leaving a centimetre away from the edge). Fold over the empty half and press the edges together and pleat them to create a pasty style. Sit it on it's bottom on a baking sheet and make two small cuts in the pastry to allow any steam to escape during cooking. Repeat for all the pasties.

Pop the baking tray in the centre of the oven for 20 minutes. If you'd like them golden, lightly brush with some oil before putting them in.

Remove and serve with your favourite veg, or take them with you for a warm picnic.