Lightly spiced pastry is the perfect wrapping for these delicious, Indian-themed pasties. Make sure all your filling ingredients are chopped to about the size of a pea, so the mixture is easy to pile into the centre of the pasties and everything cooks at the same rate.
Make the pastry. Place the flour, chilli powder, salt, lard and margarine in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and water and continue pulsing until the mixture forms a clumpy dough.
Turn out the dough onto the work surface and lightly knead until it comes together. Wrap in cling film and chill for at least 30 minutes.
Weigh the chilled dough into 10 equal balls, then return them to the fridge until you’re ready to make the pasties.
Make the roasted cauliflower. Heat the oven to 180°C/160°C fan/Gas 4. Place the cauliflower pieces in a baking tray with the spices, salt and vegetable oil. Toss together, then roast for 10–15 minutes, or until the cauliflower begins to colour at the edges.
Meanwhile, begin the filling. Place the onion, paneer, potatoes, garlic, ginger, chilli, spices and salt into a bowl. Add the tomato purée, coriander and peas, and mix well. Set aside.
When the cauliflower is ready, allow it to cool in the tray for 10 minutes, then add it to the bowl with the rest of the filling ingredients and toss to evenly distribute all the ingredients.
Increase the oven temperature to 220°C/200°C fan/Gas 7.
One at a time, make the pasties. Roll out 1 chilled ball of pastry into a disc, about 19–20cm in diameter and 5mm thick. Using the 19cm-diameter plate or cutter, trim the disc to neaten. Heap about 155g of the filling into the centre, leaving about a 1cm border around the edge. Top with 1 teaspoon of ghee. Brush half the edge of the pastry disc lightly with the beaten egg, then pull the other half over the filling and press firmly to seal. Dust your hands with a little flour, then, holding the pasty in one hand, use your thumb and forefingers to crimp the curved edge. Repeat for the remaining pastry balls and filling.
Place the pasties on 2 baking sheets. Using a fine pastry brush, brush the egg wash on top of each pasty. Bake the pasties for 20 minutes, then reduce the heat to 180°C/160°C fan/Gas 4 and bake for a further 15–20 minutes, until golden brown and cooked through. Serve warm or cold.