INSTRUCTIONS FOR THE FILLING
Place your pan on medium heat, pour the vegetable oil and go add ahead to add the onions to saute for one minute.
Add curry, salt, minced garlic, and scotch bonnet pepper. Allow them to saute.
Add the minced beef and stir until slightly brown, add seasoning cubes and stir.
At this juncture, go ahead to add the diced vegetables: Carrots and Potatoes. Cover to cook for about 2-3 minutes or until a bit tender.
Add a cup of water to the sauce, then add the 2 tablespoons of flour to thicken the filling.
Mix everything together thoroughly and allow to cook for about three minutes, then remove from the heat and allow to cool.
INSTRUCTIONS FOR THE DOUGH
In a mixing or a stand mixer, pour the flour, add the sugar, nutmeg, salt, and the baking powder.
Add the butter or margarine and mix in the flour until it looks like crumbly texture.
Make a well in the middle to add the egg and mix thoroughly in the mixture.
Add the milk or water and knead the dough until soft and smooth or until the right dough consistency is achieved.
Cover and place the dough in the refrigerator to rest for about 30 minutes.
CUT, FILL, AND FOLD
After taking the dough out from the freezer, drop it on a floured surface and knead it a little bit more.
Cut into small pieces and grab your rolling pin.
Roll each cut-out flat on the rolling mat, use your meat pie cutter or any round cutter to cut it out.
Add 1 tablespoon of the filling. Brush the tip with some whisk egg and fold.
If you are not using a meat pie cutter, use a fork to seal the tip, and remove the excess dough.
Repeat this process until everything is being folded.
BAKING THE MEAT PIE
Set your oven to 175 degrees C or 350 degrees F
Bush your pan with butter to avoid sticking or line your baking tray with parchment paper.
Arrange your pie in the tray and brush the top with egg.
Place the tray in the oven and allow to bake between 20-25 minutes.
When it's well cooked, remove from the oven and allow to cool.
Serve and enjoy with any chilled drink of your choice.