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Preheat the oven to 180 degrees Celsius
First, make the pastry. Mix flour and vegetable suet together in one bowl. In another bowl mix the egg with the milk and water. Pour half the egg/milk mixture into the flour/suet and stir well. Keep adding and stiring the egg/milk mixture a little at a time until the flour resembles dough. You want the dough to be sticky but not wet. Place in the fridge whilst you make the filling.
Fry the onions and thyme and rosemary in oil on a medium heat for 10-12 minutes until the onion is soft.
Stir in the root vegetables with a little salt and pepper and cover. Let them sweat for 8 minutes until softening, then stir in the cheese and parsley.
Roll out the pastry until it is about 3 mm thick and use a bowl as a guide to cut a circle with a knife. Place a few tablespoons of filling in the middle of the circles of pastry and fold in half. Seal around the edge. If you have difficulty sealing the pastry, take some filling out and try again.
Place the sealed pasties on a well oiled baking tray and brush with some beaten egg. Place in the oven for 25 minutes, until golden brown.