4 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
2 tsps sesame seeds
Fruit chutney, to serve
1 tblsp vegetable oil
1 onion, finely chopped
500g beef mince
1½ tblsps curry powder
2 tblsps fruit chutney
2 tblsps plain flour
1½ cups frozen mixed vegetables
1 large chicken stock cube (10g)
1 cup boiling water
Salt and pepper, to taste
To make filling, heat oil in a large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add curry powder, chutney and flour. Cook, stirring, for 1 minute.
Add vegetables, stock cube and water. Bring to boil. Gently boil, stirring occasionally, for 10 minutes, or until thickened. Season. Transfer to a bowl. Refrigerate, covered, until cold.
Cut pastry sheets into square quarters.
Working with one square at a time, place 2 level tblsps of filling in the centre. Brush edges with water. Bring two opposite corners of pastry up to meet at the top to form a triangle. Press edges together to seal. Twist edge to form a crimp across the top.
Place on two large oven trays lined with baking paper. Brush with egg. Sprinkle with seeds.
Cook in a hot oven (200C), swapping trays halfway, for about 20 minutes, or until golden brown.
Serve hot with extra chutney.