Heat the vegetable oil in a large, heavy-based saucepan to 180°C.
Roll the pastry out on a lightly floured surface to a thickness of ½ cm.Cut into 7-8cm rounds and spoon a mixture of the chives, beetroot, goat’s cheese and carrot in each one, seasoning the tops as well.Fold the pastry over the filling so that you have a semi-circle shape, using a little water to help seal the edge.
Use a fork to create a shallow pattern at the rim, then deep-fry in batches until golden-brown in colour; 4-5 minutes. Remove and drain on kitchen paper until cool enough to handle. Cut in half and arrange on serving plates.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.