Wholemeal smoked cheese and sweet potato pasties

Preheat the oven to 200ºC (fan 180ºC, gas mark 6).

Sift the flour into a processor, add the salt, chilled butter and white vegetable fat. Alternatively mix together in a bowl.

Pulse together until the mixture forms crumbs. Add 5-6 tbsp cold water and pulse until the mixture almost combines.

Turn the dough onto a lightly floured surface and knead for a few seconds until it forms a smooth firm dough. Wrap in cling film and chill for 30 minutes.

Put the squash and the sweet potatoes into a large roasting tin. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes until the vegetables are tender.

Divide the pastry into 6 and roll out each piece thinly on a lightly floured surface to a 20cm/8inch round.

Spoon the vegetables, cheese and sage onto one half of each round. Brush the edges of the pastry with water, then fold the uncovered side over to make the pasties.

Press the edges firmly together to seal and crimp them. Make a slit at the top of each pasty.

Put onto a greased baking sheet and bake for 25 minutes until the pastry is firm and golden.