Preheat the oven to 200°C.
Pulse flour, butter, egg, seasoning, and walnuts in a food processor to form a dough.
Cover the dough ball with cling film and chill in the fridge for two hours.
Roll out the dough to 2cm thickness and cut a circle using a 15cm plate.
Mix potatoes, cheese, spinach, and red onions in a bowl and season well.
Place the filling on half the pastry, fold over, seal the edges, and brush with egg.
Bake on a baking sheet for 20 minutes until golden.
Fry onion, garlic, chilli, and ginger in olive oil until soft.
Add carrots and cook for ten minutes.
Add ginger wine and boil until the liquid has almost evaporated.
Simmer with sugar, vinegar, and spices for 15-25 minutes until thickened.
Serve the pasty warm with the prepared chutney.