Step 1: Make the Pastry

1. Add the flour, salt, turmeric, cumin, coriander, butter, and lard to a food processor.
2. Pulse gently until the fat breaks down and is barely visible.
3. Gradually add the cold water, a teaspoon at a time, pulsing until the dough just comes together.
4. Wrap the dough in cling film and chill in the fridge while preparing the filling.

Step 2: Prepare the Filling

1. Place the chicken, onion, and carrot into the food processor.
2. Pulse briefly to break down the ingredients into small pieces—avoid over-processing to keep some texture.
3. Heat the vegetable oil in a pan over medium-low heat. Add the chicken mixture, potatoes, curry paste, salt, and pepper.
4. Cook for about 8 minutes, stirring occasionally, until the chicken is just cooked through.
5. Remove from the heat and stir in the frozen peas and chutney or pickle. Set aside to cool completely.

Step 3: Assemble the Pasties

1. Preheat the oven to 190°C (fan)/375°F and line a baking sheet with greaseproof paper.
2. Roll out the chilled pastry on a floured surface to about 3mm thickness. Cut into 6 equal circles (approximately 12–15cm in diameter).
3. Place a generous spoonful of filling onto one half of each circle. Fold the pastry over the filling to create a semi-circle and crimp the edges to seal.
4. Transfer the pasties to the prepared baking sheet.

Step 4: Bake the Pasties

1. Brush the tops of the pasties with the beaten egg. Sprinkle with cumin seeds if desired.
2. Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and crisp.