Heat the oil and butter then fry the onion until soft but not browned. Stir in the mince and cook until brown then add the capsicum, ginger, chilli powder and tomato paste and season to taste with salt and pepper.
Cover and cook gently for 10 minutes then leave to cool.
Cut the puff pastry into eight 15cm circles and prick them with a fork. Place spoonfuls of the mixture in the centre of each and dampen the edges. Fold in half then seal the edges and chill for 30 minutes.
Lay the puffs on a greased baking tray and brush the tops with the mixed egg and water. Bake in a preheated oven at 220 degrees C for 20-25 minutes until risen and golden brown.