Ingredients
- 340 g plain flour
- pinch of salt
- 150 g margarine
- 3–4 tbsp cold water
- 1 onion, chopped (filling)
- 1 clove garlic, minced/crushed (filling)
- 1 green pepper chopped (filling)
- 2 green chilies chopped (filling)
- 1 tbsp 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
- 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.
- 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.
- 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.
- Roll out dough thinly on a lightly floured work surface into circles
- Spoon the mince mixture in each at the center.
- 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.
- Brush with beaten egg and bake in a moderately hot oven 180°C until golden brown.