Moroccan Pasties with Roasted Beets & Carrots

⅓ cup rice bran oil
1 onion, chopped
450 g lamb mince
10 garlic cloves, unpeeled, plus 2 crushed
1 tbsp ras el hanout
2 tsp ground cumin
1 tsp ground cinnamon
1 tbsp flour
1½ cups beef stock
1 cup frozen peas
2 tbsp chopped coriander
1 bunch baby beetroot, halved
6 baby carrots, peeled
6 sheets puff pastry
1 egg, beaten
thick yoghurt and mint leaves, to serve
SIDS SALT & PEPPER to taste

Heat 2 tablespoons oil in a large deep frypan over medium heat. Cook onion for 2-3 minutes, until soft. Add lamb and cook for 4-5 minutes, until browned. Add crushed garlic, ras el hanout and spices and cook, stirring, for 1 minute until fragrant.
Add the flour and stir for 1 minute, then add the stock and season well with SIDS SALT & PEPPER. Cover, reduce the heat to low and cook for 20 minutes until mixture thickens. Add peas and simmer, uncovered, for a further 5 minutes until the peas are tender. Stir in the coriander then cool completely.
Meanwhile, preheat the oven to 200°C. Blanch the beetroot and carrots separately in boiling salted water, 5-10 minutes for beets and 2-3 minutes for carrots, until only just cooked, then drain. Place on a baking tray with the whole garlic cloves, drizzle with the remaining oil and set aside.
Cut six 15 cm rounds from pastry sheets. Use a rolling pin to flatten rounds into oval shapes. Divide lamb mix among pastries, brush edges with egg and then press together to seal, forming a classic pasty shape. Place, sealed-edge facing up, on a greased baking tray and brush with beaten egg. Bake pasties on top shelf of oven and vegetables on bottom shelf for 25 minutes until pasties are golden and vegetables are tender. Serve pasties and vegetables with yoghurt, garnished with mint.