Dice pepper, carrot & butternut squash into ½ inch pieces.
Boil them for 4mins or until tender. Drain well.
Put drained vegetables into a bowl, Add remaining filling ingredients.
Mix well, leave to cool.
In a bowl mix together the flour, turmeric and pinch of salt until well combined.
Add butter and rub in until it resembles breadcrumbs.
Add the water a little at a time until it comes together as a dough (you may not need all the water)
Chill the dough for ½ hour
Roll pastry on a floured surface until ¼ inch thick. Cut into 8x 3inch disc using pastry cutter or upturned mug.
Divide filling mixture between each disc, covering only ½ the disk and leaving 1cm border at edge of each.
Egg wash edges of disc, fold over empty half and seal edges with a fork.
Line a baking tray with greaseproof, egg wash patties and place on baking sheet.
Bake in oven for 20-25 mins or until pastry is golden brown. Serve