For cumin pastry, combine flour, cumin and a pinch of salt in a food processor, add butter and lard, and pulse to combine. Add 120ml iced water and pulse to form a dough, divide in half, wrap in plastic wrap and refrigerate to rest (1 hour).
Heat oil in a frying pan over medium heat and sauté spring onions and garlic until tender (2-3 minutes). Add ginger, spices and curry leaves, stir until mustard seeds pop (1 minute), then add cauliflower, tomatoes, potato and carrot, and stir until vegetables start to soften (6-8 minutes). Add stock and simmer until vegetables are soft (6-8 minutes), then add peas and stir, season to taste and set aside to cool to room temperature. Add half the coriander and half the lime juice and stir to incorporate.
Roll out pastry to 3mm thick, then cut out twenty 10cm rounds with a biscuit cutter; re-roll scraps if necessary. Spoon 2 tbsp of vegetable mixture into the centre of each round, brush edges with eggwash, bring edges together and press to seal. Crimp the edges and place pasties on trays lined with baking paper, refrigerating them as they’re assembled. Brush pasties with eggwash and bake, swapping trays halfway through, until golden and cooked through (25-30 minutes).
Combine yoghurt, pickle, remaining coriander and remaining lime juice, season to taste and serve warm with spiced pasties.
Note Indian lime pickle is available from
select delicatessens and Indian grocers.