Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F.
Roll the pastry out on a lightly floured surface to a thickness of 0.5 cm.
Cut into 7-8 cm rounds and spoon a mixture of the chives, beetroot, goat’s cheese and carrot in each one, seasoning the tops as well.
Fold the pastry over the filling so that you have a semi-circle shape, using a little water to help seal the edge.
Use the tines of a fork to create a shallow pattern at the rim, then deep-fry in batches until golden-brown in colour; 4-5 minutes.
Remove and drain on kitchen paper until cool enough to handle.
Cut in half and arrange on serving plates.