Method
To make the pastry, pulse the flour, butter and salt together in a food processor, then whizz on a high setting for a few seconds. Keep on a medium setting and add the milk gradually. When the pastry comes together and rolls around the bowl, stop immediately.
Wrap in tinfoil and chill in the fridge Before preparing the dip, reserve a small amount of the mint for garnishing. Then mix all the dip ingredients together in a small bowl, cover and chill until serving.
Preheat the oven to 190ºC and grease a large baking tray.
Heat the oil in a large saucepan. Add the mince and reduce to a medium heat, stirring occasionally. Once coloured, add the oregano and soy sauce, stir and leave for a few minutes more.
Remove the mince from the saucepan into a bowl. Using more oil if necessary, fry up the onions and mushrooms. When they are lightly browned, add the courgette and sun–dried tomato, continuing to cook for a few minutes more over a low heat. Return the mince to the pan, add pepper to taste and continue to cook gently.
Slice the pastry in half and roll out each half into a 20cm circle to about the thickness of a pound coin. Divide each circle in two. Add two tablespoons of mince into one half of each of the four semi–circles (this leaves room for you to overlap the pastry making a case). Slide a few pieces of mozzarella into the mince.
Where the edges of the pastry are to be joined together, forming a triangle, lightly brush with egg. Fold the pastry over and crimp the edges together, and make a small slit in the top of each. Glaze with the remaining egg, and transfer to a baking tray. Bake on the top shelf of the oven for 15–20 minutes until golden brown.
Serve with salad leaves, cherry tomatoes, pepper and the natural yogurt dip, garnished with sprigs of mint.