Tuna and Chickpea Hand Pies

1. Preheat the oven to 220°C (240°C/475°F).
2. Let 375g / 13.23oz ready-rolled puff pastry come to room temperature.
3. Mash 400g / 14.11oz drained chickpeas to a fairly smooth paste.
4. Add 145g / 5.11oz drained tuna, 1 tsp garlic granules, 1 tsp ground coriander, 0.25 tsp ground cumin, 1 tbsp plain flour, and freshly ground black pepper.
5. Stir in half of the beaten egg.
6. Cut pastry into 6 squares and place on a baking tray.
7. Divide chickpea-tuna mixture among squares, leaving a 1.5cm / 0.6in gap around edges.
8. Brush edges with remaining egg.
9. Fold squares into triangles, crimp edges with a fork, and brush tops with egg.
10. Sprinkle 2 tsp nigella seeds over pies.
11. Bake for 15-20 minutes until golden.