Tandoori vegetable pastries

Ingredients

• 1/2 cup natural yoghurt
• 1/4 cup tandoori paste
• 400 grams kumara, peeled, cut into 1cm cubes
• 2 parsnips, peeled, cut into 1cm cubes
• 1 tablespoon olive oil
• 1 chopped red onion
• 1 red capsicum, seeded, chopped
• 1/2 cup water
• 400 grams can, drained chickpeas
• 1 zucchini, chopped
• 1 cup frozen peas, thawed
• 2 tablespoons coriander, chopped
• 6 sheets frozen shortcrust pastry
• 1 lightly beaten egg
• mango chutney, to serve