INGREDIENTS:

8oz chopped mixed root vegetables (onion, turnips, carrot, potatoes)
4oz grated cheddar cheese
1tsp sage
2tsp oil
salt and pepper
shortcrust pastry

Combine all the ingredients together in a mixing bowl. Roll out the pastry and cut out 4 x 7" rounds. Brush the edges with water, spoon the filling into the center of each round and bring the edges up to form a pasty. Seal the edges well. Place on a baking sheet and bake at 200C (400F/mark 6) for 15mins, then reduce heat to 170C (325F/mark3) and cook for a further 12-20mins until the vegetables are gtender when tested.