Make the Hot Water Crust Pastry, recipe follows.
Preheat the oven to 425 degrees F.
To make the filling: Heat the olive oil
in a saucepan
set over a medium heat, add the onions
, garlic, ginger, and season with salt, and pepper. Cook the mixture until the onions are soft and slightly golden.
Grind the seeds in a mortar with a pestle, and then add to the pan with the beef, tomato puree, mustard and Worcestershire sauce. Cook over a medium heat, until the beef is cooked, about 15 minutes. Add the peas for the last 1 to 2 minutes of cooking. Add the chopped mint
, then season with salt, and pepper, to taste, and allow to cool.
Roll the pastry
dough out on a lightly-floured work surface until it is approximately 1/16-inch thick. Using a small cup saucer or biscuit
cutter, cut the dough
into 4 1/2-inch circles.
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. Pinch the edges together to seal, making sure there is no air trapped inside, and mark or score
the edges with a fork. Repeat until all the circles and filling are used up.
Brush the tops with beaten egg, and bake in the oven until golden and a skewer
inserted in the center of comes out hot, about 15 to 20 minutes. Serve the pasties hot or at room temperature.