Put the sifted flour in a large bowl, add the olive oil and salt and mix well with a wooden spoon.

When all the ingredients are well blended, add the water a little at a time and knead until your dough becomes firm.

Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.

While your dough rests in the fridge, prepare the filling.

Take a non-stick pan and add a drizzle of olive oil. Finely chop the onion and cook over low heat.

Then cut the potatoes, swede and mushrooms into small pieces and put them in the pan. Salt and pepper to taste and add a little dried rosemary.

Cook the vegetables with the lid on, stirring occasionally until they are cooked.

Once the vegetables are cooked, move them into a bowl to let them cool.

Then take your dough from the fridge.

Roll the dough out with a rolling pin. Cut out the rounds of pasta with a pastry cutter with a diameter of 10cm / 4 inches.

Place about two teaspoons of filling on one side of your round of pasta and fold the dough in half, so that it becomes a crescent.

With a fork seal the ends of your Cornish Pastry and proceed in this way.

Bake the mini Cornish Pasty for about 25 minutes at 200˚C in a static oven and enjoy your meal!