Heat the oil in a heavy-based saucepan then gently fry the parsley, chili powder, garlic, shallot and scallions for 2 minutes.
Add the ground beef, stirring vigorously to mix thoroughly. Season to taste with salt and pepper. Cook for 4 to 5 minutes more then remove from heat and set aside to cool.
Sprinkle the work surface with a little flour then spread out the puff pastry. Using a pastry cutter, cut out approximately 16 2¼inch (6cm) circles.
Preheat oven to 350°F (180°C). Place a tablespoonful of the cooled filling in the middle of half of the pastry discs, then cover with the remaining discs. Seal the edges well using a fork.
Brush the egg over each pie. Bake for 15 to 20 minutes.