Preheat the oven to 400°F (200°C).

Roll out the shortcrust pastry to about 1/8 inch thickness.

Cut out six 8-inch diameter circles from the rolled pastry.

Heat vegetable oil in a pan over medium heat.

Add the finely chopped onions and diced carrots to the pan.

Cook the onions and carrots slowly until softened, approximately 8-10 minutes.

Remove the pan from the heat.

Stir in the ground cumin, ground ginger, paprika, tomato paste, and cooked puy lentils.

Season the lentil mixture with salt and pepper to taste.

Divide the lentil mixture evenly among the six pastry circles.

Fold the pastry over the filling to form a half-moon shape.

Crimp the edges of the pastry together to seal the pasties.

Brush the top of each pasty with beaten egg.

Place the pasties on a baking sheet.

Bake in the preheated oven for 20-30 minutes, or until the pastry is golden brown.

Remove from the oven and let cool slightly before serving.

Serve hot or cold.