Heat the oil in a pan and add the finely chopped shallot. Add the florets of cauliflower and cook gently for 1 – 2 minutes. Add the broccoli and stir well. Add the curry powder, pepper and flour and cook for 1 – 2 minutes. Add the tomatoes and salt and stir well. Add the water or stock, stir, cover to cook for 3 – 4 minutes over gently heat.
Remove from the heat and add the mint, cool and mix.
Meanwhile roll out the pastry and cut out circles of 13cm (5inch) diameter. Cut in half. Spoon 2 teaspoons of the cauliflower mix into each pastry disc. Add some diced mozzarella.
Brush the opposite side of the pastry with the egg wash, and seal the two together. Pinch the edges and place onto a lightly greased baking tray. Brush with the egg wash.
Sprinkle over a few poppy seeds and bake in a pre heated oven moderately hot for 10 – 12 minutes.