In a small bowl, mix together the diced potatoes with the crumbled feta, diced roasted pepper, sliced spring onions, chopped garlic, smoked paprika and chopped parsley. Season generously until perfection with salt and pepper.
Then you will need to open out the pastry, and using a bowl or plate as a guide cut out four 16cm circles.
You will need to re-roll the pastry to get all four circles. Place around three tablespoons of filling on the right-hand side of each of the pastry circles, then fold over the empty half, and lightly push the edges together to form a seal.
To create the classic pasty crimp pattern, start at the top of the semicircle, make a small 1-2 cm forward fold over the seal, and then repeat the folds around the semicircle edge of the pasty.
Place all of the pasties on a baking tray and use a pastry brush to wash all over with egg yolk. Bake in the oven for 25 to 28 minutes till browned and crispy all over, and the puff pastry is cooked through on the inside.
