Make the filling thicker (if necessary) by letting the curry simmer over a low heat.
Cut the pastry into circles; working with one piece at a time, put the filling on one side, fold over and seal with a fork or crimp the edges. Brush with beaten egg and sprinkle some nigella seeds over it.
Bake at 180°C (fan) for 20–25 minutes until the pastry is golden brown.
