1. To make your pastry place the flour and salt in a large bowl and break in the butter. Rub in the butter with your fingers until you get a breadcrumb consistency.

2. Add in the egg yolk and a little of the water, use a round ended knife to mix together, it should start to clump. Add more water a little at a time until you can bring it all together into a ball which doesn't crumble apart but it's too wet either.

3. Wrap the pastry in cling film and let it rest in the fridge for at least 20-30 mins.

4. Once chilled and rested, roll out your pastry to around 1cm think, be careful not the make it two thin otherwise it will break apart when folding.

5. Cut out a rough circle, about 7- 8cm diameter. You should be able to get two pasties out of your pastry and will probably have a little bit left over too.

6. Use whatever left over's you have for the filling, make sure it is cold first. Anything goes! Turkey, sprouts, parsnips, any other vegetables, potatoes, pigs in blankets. Make sure there is some fluid, gravy, cranberry sauce, apple sauce... but don't add to much, about 100ml of gravy is enough with a little cranberry sauce for example. Too wet and it will soak into the pastry! Add whatever you have to half of the pastry circle, leave about 1cm round the edge to seal, usually about 4 or 5 tbsp's of filling is enough.

In mine I used roughly - 1/2 carrot, 1/2 parsnip, 1/2 small potato, 1 chicken thigh, 75ml gravy, 2tbsp cranberry sauce, couple sprouts.

7. Fold the other half of the pastry over the filling and crimp the edges using a fork so they stay sealed. Brush with egg so they go golden in the oven.

8. Place on a baking tray and bake on gas mark 4 for 25-30 mins until nice and golden brown. Serve hot!