Gently cook onions in the butter in a large frying pan. Add garlic after a couple minutes and saute for a minute.
Add the carrots and continue to cook until soft, then add zucchini and mushrooms and cook for a further couple of minutes.
Add the beef and cook until it is well browned, then add the oregano, cayenne pepper and curry powder and saute for 1 minute.
Stir through tomato paste, tamari, salt and pepper and then add the beef stock and simmer for a few minutes.
Add the spelt flour, mixing well, and allow to simmer for 15 minutes.
Preheat oven to 200 degrees C.
Grease 2 x 12 hole muffin tins.
Whisk together the egg and splash of milk.
Using a cookie cutter or empty glass jar, and while the pastry is still cold but malleable, cut out circles to fit into the muffin holes and for lids (noting I stretched out the pastry circles a little further with my hands for the bottom of the muffin holes).
Spoon in approximately two tablespoons of mince mixture into each hole (be careful not to overfill) then top with the lid and press sides down gently to seal the pie.
Brush the top of each pie with the egg wash and sprinkle with sesame or poppy seeds.
Bake in the oven for about 20 minutes or until golden.