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Add the salt to the flour in a large mixing bowl.
Rub the two types of fat lightly into flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic.
Cover with cling film and leave to rest for 3 hours in the fridge.
Roll out the pastry and cut into circles approx. 20cm diameter.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go.
Bring the pastry around and crimp the edges together.
Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.