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Mix the beef mince, sausage meat, cheddar, Oxo, onion, mustard and Worcestershire sauce in a bowl until combined.
Unroll the pastry, lay the filling along one side, brush with egg yolk on the other, fold over. Make sure the fold is underneath so it doesn't unfold when cooking. Place on greaseproof paper, brush with egg yolk and sprinkle with seeds.
Place in the air fryer at 190°C for 25 minutes on a bake or roast setting. Remove the paper and cook for another 10 minutes to crisp up the base and pastry until golden and crisp.
Slice the top off the garlic bulb, drizzle with olive oil, season, wrap in foil and roast at 180°C for 40–45 minutes until soft and golden. Let it cool.
Heat a splash of oil in a pan and cook the tomato purée for a minute. Add passata, vinegar, sugar, Worcestershire Sauce, paprika, chilli, salt and pepper. Simmer for 10–15 minutes. Squeeze in the garlic and blend until smooth. Set aside.
Serve and Enjoy!