Wholemeal Vegetable Pasties

100 g/4 oz plain wholemeal flour
100 g/4 oz plain white flour
salt
100 g/4 oz polyunsaturated margarine
2-3 tablespoons water
Filling:
100 g/4 oz shelled broad beans
225 g/8 oz turnips, peeled and diced
225 g/8 oz carrots, scraped and grated
2 tablespoons snipped chives
2 tablespoons curd cheese
2 tablespoons plain low-lat yogurt
salt
freshly ground black pepper
beaten egg, to glaze

Sift the flours and a pinch of salt together into a bowl. Rub in the fat until the mixture resembles breadcrumbs. Stir in sufficient water to make a fairly stiff dough. Turn the dough on to a floured surface and knead until smooth. Wrap in greaseproof paper and chill in the refrigerator for about 30 minutes.

To make the filling, cook the beans and turnips in boiling salted water for 10 minutes or until just tender. Drain well, then stir in the carrots, chives, curd cheese and yogurt. Season with salt anti pepper and leave on one side to cool.

Meanwhile, preheat the oven to moderately hot (200 °C/400 °F, Gas Mark 6).

On a floured surface, roll out the dough to a 3 in / Vsinch thickness and cut out four 15 cm/6 inch circles, using a saucer as a guide. Divide the filling between the pastry rounds. Moisten the edges, then lift them up over the filling to enclose it completely and form the shape of a Cornish pasty. Seal the edges, scallop them and brush all over with the beaten egg. Make a small air vent in the top of each pasty, then cook in the oven for 25 to 30 minutes or until golden brown. Serve warm or cold.

SERVES 4