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Ingredients

Filling

2 kilograms ground beef

1 teaspoon nutmeg

2 medium sized onions diced

4 medium sized carrots diced

3-4 tablespoons of cooking oil

4 teaspoons of thyme

Salt

2 minced green peppers

1 tablespoon of garlic crushed

1 tablespoon of ginger crushed

Dough

8 cups wheat flour

1 tablespoon of sugar

1 tablespoon of nutmeg

1 cup butter

½ teaspoon of salt

1 tablespoon baking powder

12 tablespoons of water

Paste (1 egg+ 2 teaspoons of water)

Cornstarch

Method

Filling

1. Preheat the oil in a large pan; add in the ground beef and stir, breaking it apart until it turns brown in color.

2. Add in the onions and cook to a translucent color.

3. Add in the rest of the ingredients and fry until cooked.

4. Add in the spices and salt

5. Make a thick paste with the cornstarch and add into the mixture, allow it to simmer for a few minutes and for the mixture to form thick gravy.

6. Turn off the heat and allow the filling to cool.

Pastry

1. Sieve the flour, baking powder, salt, sugar and nutmeg into a bowl and mix thoroughly.

2. Add in the butter and rub it in.

3. Fold in the eggs, when the mixture is thoroughly mixed, add in the water and knead the dough until firm. Cover in a plastic wrap and refrigerate for 30 minutes.

4. Roll out your dough and cut out several circular shapes. A pie cutter is the most convenient instrument; however, you may use the edge of a cup /any circular utensil.

5. Take one cut out dough and place 2 tablespoons of the cooled filling, taking care to spread it only one half of the surface, fold the remaining part over the filled part and seal the edge with the egg wash.

6. Repeat this procedure with the remaining pieces.

7. Place the pieces into a baking pan, egg wash each piece and use a fork to make holes on the surface .

8. Bake for 30 minutes at 350 degrees Fahrenheit or until the surface turns golden brown in color.

9. Serve the meat pie with a hot beverage.