Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I was in a bakers shop recently which made the tastiest vegetarian pasty I have ever had - and it had the best pastry. How can I make one?

Jo Summers, Carnforth

How about making a Bombay potato pasty? A great spicy flavour but easy to achieve. Take 350g peeled, diced and cooked potatoes, heat 3 tbsp vegetable oil in a frying pan, add half a tsp mustard seeds and fry for 2-3 minutes, add 2 pinches chilli powder and quarter tsp turmeric. Cook for 3-4 minutes, until the potatoes start to colour. Season with salt, add some freshly chopped coriander and a few raisins, cook for further 5-6 minutes. Tip out onto a plate and allow to cool. Mix 225g of plain flour with 100g diced butter and 1 egg to make a dough, you might need to add a few splashes of milk to the recipe. Roll into a ball, wrap and rest for 2 hours. Roll out the dough and cut into circles with a 6cm plate. Place your potato filling on one side, cover with the other side of the pastry. Crimp the edges and brush with egg yolk, bake for about 25 minutes or until golden brown. Serve with some mango chutney.