Place flour, baking powder, salt, butter, and egg yolks into the food processor and blitz until mixture forms crumbs. Slowly add water until a ball of pastry appears. Wrap pastry in clingfilm and chill in the fridge for an hour.

Preheat the oven to 180°C.

For the filling, boil potatoes and carrots in salted water for 10-12 minutes, until tender, drain, set aside.

Heat two tablespoons of vegetable oil in a frying pan over medium heat, add onion, turmeric, garam masala, mustard seeds, salt and black pepper. Fry until onions are soft and translucent and spices are aromatic.

Stir in garlic, chilli, curry leaves, potato and carrot. Cook for a further ten minutes, then stir in peas. Cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves and set aside to cool.

Roll out pastry to 3mm. Using tea plate as a template, cut out 8 discs of pastry.

Brush around the edge with beaten egg, and fill about half-full with filling, fold the pastry over vegetables and seal firmly to form a D-shaped pasty. Brush with beaten egg, and make a steam hole in the center with a sharp knife.

Repeat to make the other pasties. Put in the oven and cook for 25 mins until they are crispy and golden and the filling is cooked through.