Cook the aromatics: Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and carrot; cook 1–2 minutes until fragrant.

Brown the lamb: Add ground lamb, breaking it up with a spoon. Cook until browned and most liquid has evaporated, about 6–8 minutes. Spoon off excess fat if needed.

Season the filling: Stir in cumin, coriander, cinnamon, smoked paprika, tomato paste, Worcestershire, and black pepper. Cook 1 minute to toast the spices.

Simmer it down: Pour in stock and let it bubble for 2–3 minutes until thick and saucy, not watery. Stir in peas, lemon zest, and chopped herbs. Taste and add salt as needed. Let the filling cool 10–15 minutes so it doesn’t melt the pastry.

Prep the pastry: Unroll pastry on a lightly floured board. Cut into circles or squares, about 4–5 inches wide. You should get 8–10 pieces, depending on size.

Fill and seal: Spoon 2–3 tablespoons of filling onto each pastry piece. Brush edges with a little water. Fold over to form a half-moon or rectangle and press edges to seal. Crimp with a fork for a tight seal.

Egg wash and top: Brush each pie with egg wash. Sprinkle sesame or nigella seeds if using. Cut a small slit on top for steam to escape.

Air fryer setup: Preheat the air fryer to 360°F (182°C) for 3 minutes. Lightly spray the basket or line with perforated parchment to prevent sticking.

Cook in batches: Arrange pies in a single layer with space around them. Air fry 10–14 minutes until deep golden and puffed. Rotate or flip at the 8-minute mark if your air fryer browns unevenly.

Serve: Rest 3 minutes. Serve with lemon wedges and a quick yogurt dip (plain yogurt, lemon juice, pinch of salt, and a drizzle of olive oil).