Recipe:

1. Make the dough. Put the flour, turmeric, curry powder, and baking powder into a food processor and blitz for 10 seconds, then add the butter and pulse for another 10 seconds. Gradually add ice cold water, a couple of tablespoons at a time, pulsing until the dough comes together. Tip onto a floured surface and knead the dough for 5 minutes until smooth and elastic. Wrap well and place in the fridge for 30 minutes.
2. Meanwhile, make the filling. Finely chop the cauliflower, mushroom, onion, and garlic. Add to a pan with the olive oil and cook for 5 minutes. Add the spices and a pinch of salt. Cook for 1 minute, then add the tomato puree, cornflour, and stock cube. Cover the vegetables with water and cook for 5-10 minutes, until the sauce has thickened. Remove from the heat and set aside to cool completely.
3. Fill the dough. Remove the dough from the fridge and divide into 4 pieces. Roll 1 piece of dough at a time. Roll the dough a little, then fold it onto itself and repeat 3 times to help create layers. Place a small plate upside down over the dough and cut into a circle. 
4. Add about 3 tbsp of cauliflower filling to the centre of the circle. Fold up over the filling and seal using a fork. Place the pasties onto a large parchment-lined baking tray and brush with milk of choice. Make a little hole in the top to allow steam to escape. Repeat with the rest of the dough.
5. Bake in the oven for about 25-30 minutes, or until golden and piping hot throughout. Serve hot or cold.