Lamb and mint pasties with quick apple pickle

Name: Lamb and mint pasties with quick apple pickle
Ingredients: 450g/1lb plain flour, plus extra for dusting; 1 tbsp baking powder; ½ tsp fine salt; 125g/4½oz unsalted butter, chilled and cubed; 2 large free-range egg yolks; 130ml/4fl oz–140ml/4½fl oz cold water; 1 free-range egg, beaten, for brushing; 300g/10½oz potatoes, cut into 1cm/½in cubes; 150g/5½oz frozen peas, defrosted and drained; 1 onion, finely chopped; 2 small green apples, peeled, cored and cut into 1cm/½in cubes; 300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes; 2 tbsp dried mint; 1 tsp fine sea salt; 40g/1½oz butter; 2 tbsp plain flour; 5 tbsp olive oil; 1 tsp brown mustard seeds; 1 tsp garlic granules; ½ tsp ground ginger; ¼ tsp ground turmeric; ½ tsp fenugreek seeds; 2 green chillies, thinly sliced; ¼ tsp asafoetida; ½ tsp onion seeds; 2 tbsp apple cider vinegar; 1 tsp caster sugar; ½ tsp salt; 4 green apples, cored and chopped