Prepare the Pastry: In a large mixing bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually mix in cold water, a tablespoon at a time, until the dough forms. Shape the dough into a disc, wrap it in plastic film, and refrigerate for at least 1 hour.

Cook the Filling: Heat a splash of oil in a skillet over medium heat and add finely chopped onions. Sauté for 5–7 minutes until translucent. Add peeled and diced potatoes, along with peas, curry powder, and turmeric. Stir and cook for 15–20 minutes until tender. Adjust seasoning to taste.

Make the Chutney: In a blender, combine fresh coriander, chopped chili (if desired), and lemon juice. Blend until smooth, adding a splash of water for consistency. Taste and season with salt as needed; set aside.

Assemble the Pasties: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Roll out the chilled pastry to about ½ cm thickness. Cut out circles, place filling in the center, fold, and crimp edges tightly to seal.

Bake the Pasties: Arrange on the prepared baking sheet, brush with beaten egg or milk, and bake for 30–40 minutes or until golden brown.

Serve Warm: Let cool slightly on a wire rack and enjoy paired with the chutney.