Nigerian meat pie

Step 1: Heat 1 tbsp vegetable oil in a pan over a medium heat. Fry 1 onion for 3 minutes, add 14 oz minced beef and cook, breaking it up, until browned with no pink left, about 6 minutes.

Step 2: Add 1 tsp dried thyme, 1 tsp curry powder, 1 beef stock cube, ½ tsp salt, 1 potato, 2 carrots and most of 1 cup water. Cover and simmer for 12 minutes until the potato is just tender.

Step 3: Mix 1 tbsp plain flour, for thickening with the last of the water, stir it in and cook for 2 minutes until the filling is thick and no longer runny. Spread on a plate and cool completely.

Step 4: For the pastry, mix 1 ⅛ lb plain flour, 1 tsp baking powder and ½ tsp salt in a bowl. Rub in 9 oz cold butter with your fingertips until it looks like breadcrumbs.

Step 5: Add ½ cup cold water a little at a time and bring together into a soft, firm dough; don't knead. Wrap and chill for 30 minutes.

Step 6: Heat the oven to 375°F (fan 350°F) and line two trays with baking paper.

Step 7: Roll the dough out 3–4 mm thick and cut out 12 circles about 13 cm across, rerolling the scraps once.

Step 8: Put a heaped tablespoon of filling on one half of each circle. Brush the edge with a little 1 egg, fold over into a half-moon and press the edges with a fork to seal. Prick the tops once.

Step 9: Brush the pies with the rest of the egg and bake for 25–30 minutes, until deep golden and the bottoms are crisp.

Step 10: Cool on the tray for 10 minutes. Eat warm or cold. Keep in the fridge for 3 days and reheat in the oven until hot through, or freeze unbaked and bake from frozen for 10 minutes longer.