First things first, let’s whip up that pastry. In a large bowl, combine the flour and melted butter. Mix until the mixture resembles breadcrumbs. Slowly add the warm water and knead until smooth. Wrap in cling film and let it chill in the fridge for 30 minutes.

In a pan over medium heat, add the olive oil. Toss in the diced onion and cook until translucent. Then add the diced chicken and cook until golden. Lots of flavors are developing here!

Once the chicken is done, add the butternut squash, carrot, and potato. Season with nutmeg, paprika, and the herbs.

Pour in the chicken stock and Worcestershire sauce. Let everything simmer until the veggies are slightly tender, about 10 minutes. You want them soft but not mushy.

Stir in the plain flour. This thickens up our filling, making sure it doesn't ooze out during baking. After a few more minutes on the stove, take it off the heat and allow it to cool.

Grab your chilled pastry. On a lightly floured surface, roll it out to about 5mm thickness. Cut circles large enough to hold a generous spoonful of filling—around 20cm diameter works well.

Place a spoonful of your cooled filling on one half of the pastry circle. Brush the edges with beaten egg to seal. Fold and crimp the edges to create a sturdy pocket.

Preheat your oven to 200°C (400°F). Place your pasties on a baking tray lined with parchment paper. Give them a brush with the leftover egg for a golden finish. Bake for 25-30 minutes or until they are golden brown.