Pre-heat the oven to 180°C.
Combine the pear, sugar, spices and 4 tbsp of water in a large saucepan and bring to a simmer over a medium-low heat. Simmer for 8-10 minutes until the pear is soft, but still retaining shape.
Divide the pastry in 2; one piece should be twice the size of the other. Roll the larger piece of pastry out to 1cm thickness and divide into 4 rounds. Line 4 x 10 cm individual pie dishes with the pastry, making sure they come up the sides of the dishes. Leave the overhanging pastry in place.
Roll the other piece of pastry out to 1-2 cm in thickness and divide into 4 rounds that will cover the pies and act as the lid. Sprinkle a tablespoon of ground almonds into the base of each pie then top with the pear filling. Arrange the pastry lids on top and cut away the overhanging pastry, gathering it up into a ball.
Make sure the pies are well sealed with the lids just overhanging the rim. Use the reserved pastry trimmings to create a lattice effect on the pastries; roll out the pastry to 1 cm thickness and cut strips 10 cm x 2 cm in dimension and lay them in a lattice effect on top of the pastry lids. Make a small incision in the pastry lids to let the steam escape as it bakes.
Brush the surface with the beaten egg. Bake on a baking sheet for 25-30 minutes until the pastry is golden brown and cooked. Remove from the oven and let them stand for 5 minutes before turning out. Serve on a baking sheet.