Cornish pasties with lamb and roast vegie filling

Preheat oven to 170°C fan-forced (190°C conventional). Line 2 large oven trays with baking paper. To prepare the pastry, put flour and salt in a food processor fitted with blade attachment. Combine water and oil in a large jug. With motor running, pour in oil mixture through chute in a steady stream. Continue to process until dough comes together in a ball. Transfer to a clean, dry surface and briefly knead into a smooth ball. Wrap in plastic wrap and chill for 2 hours.

For the filling, put vegetables in a large bowl, drizzle with a generous amount of oil, season and toss to coat. Transfer to a large baking dish and roast for 60 minutes or until tender, turning vegetables a few times. Remove from oven and set aside to cool.

Roughly dice vegetables. Increase oven to 200°C fan-forced (220°C conventional). Put a medium pan over medium heat, add a little oil and mince, and cook, breaking up, until brown and crisp. Drain off any excess oil and transfer to a large bowl.

Put a medium saucepan over low heat. Add a little oil, butter, onion and garlic and season. Cook gently for about 10 minutes, until softened. Add onion mixture, peas, 1 whisked egg and cheese to mince and stir to combine. Gently mix diced vegetables through.

Divide dough evenly into 10 pieces. On a clean, dry bench, roll out each piece into a circle, about 18cm-dia. Brush circles with remaining whisked egg, place filling in centre of each and bring edges together, crimping pasties closed. Move to trays, brush with egg and sprinkle over sesame seeds. Bake for 20-25 minutes, until golden.