Preheat the oven to 180C(356F) fan-forced. Line an oven tray with baking paper.

Make the filling by mixing all the ingredients (except the egg wash) together in a bowl.

To make the dough, heat the butter, water and salt in a small saucepan until the butter has melted.

Put the flour in a big bowl then pour the hot mixture on top and stir it all together using a knife.

Flour the bench and tip the dough out onto it. Knead it gently until it forms a smooth ball.

Working with half the dough at a time (it's important to keep the other half warm under a tea towel), roll it out to about puff pastry (a little bit thicker) thickness and cut out rounds using a 10cm cutter.

Alternatively, you can make extra big ones by using a saucer as a guide and cutting around it.

Pick up a round of pastry and lay it flat in one hand. Place a scoop of filling in the middle and pinch the sides together to enclose it.

Repeat with the rest of the filling and dough.

Lay the pasties on the oven tray and brush with the egg wash or milk.

Cook them for 20 minutes at 180C then reduce the oven to 150C and cook them for a further 15-20 minutes or until they are golden.

Let them cool slightly and serve them or let them cool completely and freeze them individually wrapped for later.

To prepare frozen pasties, let them thaw on the bench then heat them in a 180C oven for about 10 minutes.