1/2 mudu flour
1 tbsp Forster Clark baking powder
1 onga classic
1 satchet margarine
2-3 eggs for glazing
Pinch of salt
1 medium cup Water
Meat ( minced)
5 irish potatoes ( peeled and cubed)
4 carrots ( scraped & chopped)
1 large onion ( chopped)
3-4 bell peppers ( chopped)
2 -3 stock cubes
Spices 1 tsp
Heat the oil and add the minced meat, stir now and then till almost cooked. Add the boiled carrots and potatoes, bell peppers, onions, seasonings and spices. Stir and fry for some mins, till cooked.
Seive the flour in a medium bowl, add Forster Clark baking powder, onga classic, salt and margarine. Mix and add the water gradually, till thick. Then knead on floured surface till soft.
Roll it flat on a big chopping board. Use your meat pie cutter and place it on the dough, gently press and remove. It will give you a round shape.
Take the round dough and place it on your meat pie cutter, put little of the meat mixture, fold it in the cutter. And gently remove. You will discover that it has already sealed your meat pie. Rub whisked eggs over the pies.Oil your baking tray. Preheat your oven. Arrange in the baking tray and bake on a moderate heat.
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