Dough

1. In a large bowl add all the dry ingredients of the dough. and mix well.
2. Add cold butter and mix thoroughly until you achieve a mixture that looks like bread crumbs.
3. Once the mix looks like bread crumbs, make a well in the middle of the mix and add egg. Using your hands incorporate the egg into the mix.
4. Add the cold water until it’s all held together for a smooth and elastic finish – this should take you between 10-15 minutes.
   Place in a bowl, cover in cling film and place in the fridge for a minimum of 30 minutes.

Filling

1. In a sauce pan, pour in the vegetable oil and heat up on medium. Saute onions for around 3 minutes and then add mince meat. Cook till brown, so around 3-4 minutes.
2. Season the meat with thyme leaves, curry powder and salt then mix well into the meat.
3. Add potatoes into the the meat mix. cook for about 4 minutes. Then add the water, cover and let it simmer for about 5 minutes.
4. Once water is reduced evenly add unto the mixture the flour to thicken the filling. Mix well into the meat and cook out the flour for at least 5 minutes. Take off from heat and let it cool down.

Assemble

1. Place the dough on a lightly floured table. Roll out the dough using your rolling pin, make sure that it is not too flat nor too thick. The use a circular shaped cutter ( or a bowl), cut the dough into medium size circles.
2. Using a tablespoon, fill the cut-outs with the meat filling in the centre of the circles; Brush the ends with a beaten egg and close the pie, securing the edge using a fork. Repeat this process for all the pies.
3. Transfer the meat pies on your baking tray which is greased with butter, or covered in parchment. Using a brush glaze the meat pies with the egg wash to make the pies shiny when cooked. Place the meat pies in the preheated at 170°C and bake it for 35-40 minutes or until the surface of each meat pie is lightly browned. Serve hot and enjoy!