Heat some oil in a large saucepan and fry the mince until it has changed colour. Drain and put in a bowl.

Thinly slice the onion and cut the bell pepper into small cubes. Chop the garlic.

Pour away any liquid from the pan and add more oil. Gently sauté the onion and red pepper for about 8 minutes, then add the garlic and stir for a minute. Add the mince, then stir in the oregano, chipotle, tomato paste, cumin and paprika. Add the passata and season to taste. Put a lid on and cook for 10 minutes.

You should have a thick stew - turn up the heat and reduce it completely, it shouldn’t have any sauce.

Stir in the coriander leaves, then let it cool.

Preheat the oven to 190°C. Lightly whisk the egg in a small bowl.

Unroll the pastry, then cut out circles about 15 cm in diameter (using a small plate or large mug).

Put them onto a baking sheet, lined with parchment paper.

Spoon some filling on half of the circles then brush the edges with egg. Carefully fold them in half, creating half-moon shapes. Push the two pastry sheets together with a small fork.

Brush the pastry with egg.

Cut the olives in half. Wrap them with strips of the leftover pastry and glue one onto the surface of each half-moon with the egg, creating a creepy eye.

Bake for 12-15 minutes until golden.

You can add some ketchup or chilli sauce under the eye for “bloody” tears (before or after baking) to create more creepy creatures.