Ingredients:

340 g plain flour

pinch of salt

150 g margarine

3–4 tablespoons cold water

1 onion, chopped (filling)

1 clove garlic, minced/crushed (filling)

1 green pepper chopped (filling)

2 green chilies chopped (filling)

1 tablespoon oil (filling)

¼ kg mincemeat (filling)

1 tsp Worcestershire sauce (filling)

2 tbsp tomato ketchup/tomato paste (filling)

150 ml beef stock (improvise with water) (filling)

2 tsp plain flour (filling)

1–2 tbsp water (the paste works as a thickening agent) (filling)

salt and pepper to taste (filling)

beaten egg to glaze (filling)

Directions:

1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.

2. Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chili, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.

3. Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool.

4. Roll out dough thinly on a lightly floured work surface into circles

5. Spoon the mince mixture in each at the center.

6. Dampen the edges of the pastry with a little water and bring one half on top to cover. Seal the edges with a fork gently.

7. Brush with beaten egg and bake in a moderately hot oven 180c till golden brown.

Bon Appetit!