To make the pastry, mix the flour and salt in the food processor, add in the butter and pulse until only small lumps remain. Add the egg mixture and process for 20 seconds more, and then turn out into a bowl and bring together by hand, chill the pastry for at least 30 minutes.
To make the filling, heat half the oil and brown the pork quickly, tip the pork into a bowl. In the same pan heat the remaining oil and cook the onion until it caramelizes, add the red pepper and garlic and cook for another minute, return the pork to the pan and continue cooking. Add the paprika, parsley and seasoning. Cook for a further 10 minutes then set aside to cool.
To cook the pies. Set the oven 180ºC (350ºF) Gas Mark 4.
Roll the pastry out thinly with a little extra flour or roll out between two sheets of parchment paper. Cut out rounds, approx .12, with a large pastry cutter – approx. 10cm in diameter. Take a spoonful of the filling, place slightly off centre, brush the edges with a little of the reserved egg mixture. Wrap the pastry over the filling into a semi circle and pinch the edges together. Brush the tops with remaining egg mixture and sprinkle with sesame seeds. Place on a non-stick baking sheet and cook in the preset oven for 20-25 minutes until golden brown.
Shortcut: Buy frozen shortcrust pastry.