This is one of those recipes that aim to encourage the cook to use their imagination. The list of ingredients is a suggestion only. Other seasonal vegetables can be added for extra flavour. It is, therefore, a great way of using up all those vegetables that will otherwise fester away in the fridge and eventually be thrown away. Cooked vegetable leftovers can be used for this dish, too, and if you have pastry to spare, try making a small fruit pie from leftover fruit. If this is not needed on the day it's cooked, it can be frozen.

YOU WILL NEED: 1lb (450g) shortcrust pastry 4 large carrots - diced 4oz (125) fresh peas - shelled Half pound (225g) of new potatoes Sprig of mint 4oz (125g) mushrooms - diced 2 firm large tomatoes - chopped Bunch of spring onions - chopped fine Half a bunch of parsley - chopped fine 1tspn vegetable bouillon powder Oil to fry 1 beaten egg for egg wash Salt and freshly ground black peppercorns to season.

METHOD: Oil a baking tray, and dust with flour to prevent the pastry sticking to the tray.

Cut the potatoes into small pieces and cook with the sprig of mint in boiling salted water until soft. When cooked, drain and set to one side.

Add enough oil to a large frying pan to cover the bottom, heat and add the carrots. Lower the heat and allow them to cook until almost soft.

Add the chopped tomatoes, mushrooms, spring onions, peas and parsley and cook until mushrooms begin to soften.

Add the potatoes to the mix.

Add vegetable bouillon powder and season.

Once the vegetable mix is almost cooked, remove from heat and allow to cool a little.

While you wait for the vegetables to cool, turn the oven to 200C/400F or gas mark 6 so that it has reached the right temperature when you are ready to cook the pasties.

Divide the pastry into four and roll out four circles approximately the size of a small tea plate. (The pasties can actually be any size you like - this is just a guide.) Divide the vegetable mix between the circles, and paint the edges of the pastry with the egg wash.

Bring the edges together and pinch closed, place on prepared baking tray.

Paint each pasty with egg wash and place in the hot oven for about 20 minutes or until the pastry has turned a delicious golden brown.