Sift the plain and self raising flour together in a large bowl and add a pinch of salt.

Rub in butter until mixture resembles bread crumbs

Add half of the water and stir through using a knife, continue to add water until dough forms. If your dough is not coming together, just add a little extra water.

Knead the dough until smooth and then cover it and let it rest in the fridge for 15minutes.

While the dough is resting, combine the mince, egg, grated carrot, frozen peas and corn, dried mixed herbs, onion flakes and tomato relish in a bowl. Add salt and pepper to taste.

Roll out the pastry dough until it's around 3mm thick and cut into six rounds the size of a saucer and brush edges with a small amount of water to moisten.

Add filling mixture to centre of each round.

Bring sides of pastry together at the top to enclose filling. Pinch the pastry together to secure.

Brush the tops of the homemade Beef and Vegetable Pasties with milk glaze and bake for 35 minutes or until golden and cooked through.