Roll the pastry to about the thickness of a pound coin. Cut out 10cm circles. Place a generous amount of the tikka filling on one side of the pastry. Brush the other half with the beaten egg. Fold over the pastry to seal in the filling. Crimp the edge. Brush the top with the beaten egg, sprinkle over the seeds if using and pop into the fridge to chill for 30 minutes. Preheat the oven to 200*c and bake the pasties for 25-30 minutes until golden and crisp. Serve straight away with a fresh raita dip and crisp shredded salad.