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1
Dough: Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts then bring the mixture to a rolling boil.
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2
Meanwhile, sift the flour, turmeric, cayenne pepper, and salt into a large bowl.
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3
Make a well in the middle of the flour, and add the egg.
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4
Pour the hot liquid into the flour and stir with a wooden spoon to mix.
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5
Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes.
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6
Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm.
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7
While the dough is chilling, heat the olive oil in a saucepan set over a medium heat.
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8
Add the onions, garlic, ginger, and season with salt and pepper.
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9
Cook the mixture until the onions are soft and slightly golden.
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10
Grind the seeds in a mortar with a pestle, and then add to the pan with the beef, tomato puree, garam masala, mustard and Worcestershire sauce.
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11
Cook over medium heat, until the beef is cooked, about 15 minutes.
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12
Add the peas for the last 1 to 2 minutes of cooking.
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13
Add the chopped mint, then season with salt and pepper to taste, and allow to cool.
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14
When ready to assemble, preheat the oven to 425 degrees F. Roll the pastry dough out on a lightly-floured work surface until it is approximately 1/16-inch thick.
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15
Using a small cup saucer or biscuit cutter, cut the dough into 12 1/2-inch circles.
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16
Lay 1 generous tablespoon of the mixture on one half of the circle, and brush the edge of the other half with the beaten egg, and then fold it over to form a semi-circle.
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17
Pinch the edges together to seal, making sure there is no air trapped inside, and mark or score the edges with a fork.
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18
Repeat until all the circles and filling are used up.
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19
Brush the tops with beaten egg, and bake in the oven until golden and a skewer inserted in the center of one comes out hot, about 15 to 20 minutes.
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20
Serve the pasties hot or at room temperature.
