- 2 tablespoons vegetable oil
- 8 ounces ground beef
- 2 cloves of garlic (chopped)
- 1 small red onion (chopped)
- 1/2 cup mixed frozen vegetables such as thawed corn, peas, carrots, and beans
- 1 teaspoon bouillon powder
- 1 teaspoon curry powder
- 1/2 teaspoon garlic granules
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups all-purpose flour, more for flouring if needed
- 1/2 teaspoon baking powder
- kosher salt
- 4 tablespoons salted butter (1/2 stick)
- 1 large egg
- For the filling: Heat the oil in a medium skillet over medium-high heat. Add ground beef and cook, stirring, until browned and releases some of the liquid, about 5 minutes. Add garlic and onion and cook, stirring, until onion is slightly translucent, about 5 minutes. Add mixed vegetables and continue cooking, stirring occasionally, until heated through, about 5 minutes. Reduce heat to medium. Stir in stock powder, curry powder, garlic granules, thyme, and cayenne pepper (if using) and continue cooking until meat is thoroughly browned and most of the liquid has evaporated (about 5 minutes). Taste and season with salt if necessary. Let it cool down. Transfer to a medium bowl.
- For the dough: Combine the flour, baking powder, and 1/4 teaspoon salt in a large bowl and mix together by hand or with a whisk. Using your fingertips, rub the butter into the flour mixture until it is crumbly. Using a tablespoon, gradually add 1/2 cup of warm water, kneading until a dough forms. The dough should not be sticky or dry. If the dough is dry, add 1 teaspoon of water, and if it is sticky, sprinkle with 1/4 teaspoon of flour and knead. Wrap the dough in plastic wrap and let it rest until slightly softened, about 5 minutes.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with baking paper and dust the baking paper with flour. Whisk the eggs in a small bowl with a fork or whisk to form an egg mixture.
- Lightly dust your work surface and rolling pin with flour to prevent sticking. Take the dough, cut it in half, and wrap the other half. Roll out the other half to a 10-inch square. Cut circles from the dough using a 4-inch round cutter. Stretch the dough again and cut out another circle. Place about 1 tablespoon of filling in the center of each dough circle. Dip your brush in the egg and brush the edges of the dough. Fold the dough over the filling so that the edges form a crescent shape. Crimp the edges of the meat pie with the tines of a metal fork to seal. Place cake on prepared baking sheet. Repeat with remaining dough and filling. (Save the remaining filling for another use.) Brush the egg wash all over the pie. He pokes three small holes in the top of each cake using a toothpick to allow ventilation while baking. Bake the pie until the crust is golden brown, shiny and crispy, and the edges are slightly crispy, about 20 minutes. Cool until warm to the touch.