Nigerian Meat Pie

1. Make the dough by rubbing the cold butter into the 350 g flour and baking powder until the mixture looks like coarse breadcrumbs, then add the cold water a little at a time and bring it together into a firm, non-sticky dough; wrap it and chill in the fridge for at least 30 minutes.
2. Heat the vegetable oil in a pan over medium heat, add the chopped onion and cook for 2 minutes, then add the minced beef and fry, breaking up lumps, until it is fully browned with no pink remaining.
3. Stir in the diced potato and carrot, the crumbled seasoning cubes, thyme and a little salt, add a splash of water, cover and simmer for about 10 minutes until the vegetables are tender.
4. Mix the 1 tablespoon of flour with 2 tablespoons of water and stir it into the filling, cooking for another minute until thickened, then spread the filling on a tray to cool completely.
5. Preheat the oven to 180 C and line a baking sheet; roll the chilled dough out to about 3 mm thick and cut large circles using a saucer or bowl as a guide.
6. Place a spoonful of cooled filling on one half of each circle, brush the edge with beaten egg, fold over into a half-moon and seal firmly by pressing and crimping with a fork.
7. Arrange the pies on the baking sheet, brush the tops with beaten egg, and bake for 30 to 35 minutes until deeply golden; cool slightly before serving.

You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan