Pre-heat the oven to 200° C.
Combine the meat, cumin, chilli paste, lemon zest and seasoning in a large mixing bowl using your hands to mix well. Heat half of the groundnut oil in a large saucepan over a medium-high heat and brown the beef all over for 6-8 minutes. Remove from the heat and allow to cool.
Meanwhile, roll the pastry out on a lightly floured surface to 1cm thickness. Use a circular cutter to cut 8cm rounds of the pastry. Place tablespoons of the beef filling in the centre of rounds of pastry and wet the rim of the pastry using the beaten egg and your fingertip.
Fold over in half to create half-moon shapes, then seal well to secure. Crimp the edges and arrange on lined baking trays. Brush all over with the remaining groundnut oil and bake for 18-20 minutes until golden brown.
Remove and allow to cool a little before arranging in a presentation basket.