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Mix dry ingredients with butter using finger tips.
Adding ice-cold water bit by bit and knead with hands into the dough until it forms a dough.
Place pastry covered in the fridge for a few hours, (or overnight).
Heat oil in pan and add onions and red peppers, sauté until soft, add spring onions.
Add mince, garlic, chilli, paprika, garam masala, turmeric and salt. Stir until mince has browned.
Add 1 teaspoon Salt, 1 teaspoon Garlic Puree, 1 teaspoon Chilli Puree, 2 teaspoons Garam Masala, 1 teaspoon Paprika, 1 teaspoon Turmeric.
Finally add dried/fresh thyme and stock.
Simmer for 15 minutes.
Preheat oven to 180°C fan/ 200°C/ 400°F / Gas Mark 6.
Remove pastry from fridge, flour surface and roll out very thin.
Use a saucer/small plate to cut around the pastry.
Re-roll remaining pastry until all used up.
Put rolled out circles and scoop a large portion of beef mixture in the middle of the pastry.
Brush to outer circle with water then fold over the Seal then use a fork to crimp the edges together.
Whisk egg and glaze pastry.
Bake in the 180°C fan/ 200°C for 25-30 mins.