In a large saucepan over medium heat, warm oil. Add chilli and paste, cook for 2 minutes until fragrant. Mix in bolognese sauce and peas. Cook for 8-10 minutes until hot. Remove from heat and stir in yoghurt, lemon juice, and coriander. Let it cool for 15 minutes before serving.
1. Preheat the oven to 220°C/200°C fan-forced and grease 2 large baking trays.
2. Cut a 20cm round from 1 pastry sheet.
3. Spoon 1 cup of mixture into the center of the pastry round.
4. Brush the edge with egg wash.
5. Fold over the pastry to enclose the filling, then pinch and fold the edges to seal.
6. Place onto the prepared tray and brush the top with more egg wash.
7. Repeat with the remaining ingredients.
Bake until golden and puffed, usually around 20 to 25 minutes. Serve with extra yogurt, lemon wedges, and coriander sprigs on the side.