Cucumber and mint raita, to serve (see related recipe)
Instructions:
Warm oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 to 5 minutes. Add mince and brown it for about 3 minutes, using a wooden spoon to break it up. Stir in curry paste and cook until fragrant, about 1 minute. Add carrot and ¼ cup of cold water, bringing it to a boil. Reduce heat to low and simmer for 5 minutes. Mix in peas and simmer for an additional 2 to 3 minutes until thickened. Finally, fold in coriander and lemon juice. Take the skillet off the heat and allow it to cool.
Preheat your oven to 200°C/180°C fan-forced and grease 2 large baking trays. Cut 8 rounds from each pastry sheet using a 7.5cm round cookie cutter. Spoon 1 rounded teaspoon of beef mixture in the center of each pastry round. Brush the edges of the pastry with egg, fold over to enclose the filling, then press the edges together to seal. Place on the prepared trays and continue with the remaining pastry rounds, beef mixture, and egg.
Brush the tops of the dish with a beaten egg and bake for 20-25 minutes. Remember to switch trays after 10 minutes. Remove from the oven when lightly browned and puffed. Enjoy with a side of raita.