Meat pies with whole wheat pastry

Heat a little oil in a large pan; stir fry diced onions about three minutes until limp and translucent.

Add a little minced habanero for aroma and heat, stir fry a few seconds, then add the ground beef.

Break the meat apart well so it does not clump; once browned, add the stock cubes and salt to taste and mix well.

Stir in diced potatoes and enough water to cook them; cover and cook about 15 minutes until very tender.

Add the carrots and cook about 5 minutes more until tender.

Thicken with cornstarch mixed with a little water, cook 2 to 3 minutes, take off the heat and cool.

Whisk whole wheat flour with baking powder, nutmeg, a little salt and optional brown sugar.

Rub in very cold cubed butter by hand until very crumbly.

Massage in the egg until fully absorbed.

Add cold water one to two tablespoons at a time until the dough comes together; knead about a minute only, so the crust is not tough. The dough should not be stretchy.

Form a ball, wrap in plastic and rest in the fridge at least 20 minutes; let it sit briefly until workable but not to room temperature.

Knead a few seconds to relax, divide in two and roll out on a floured surface.

Cut circles with a pie cutter or any circular object; re-roll scraps until the dough is used up, rolling shrunken discs out again to fit the cutter.

Put two tablespoons of filling on each, without overfilling; brush the edges with egg wash to seal and close.

Place on a lined baking sheet, brush generously with egg wash, and poke with a fork (optional with wheat flour).

Bake in a preheated 325 degree oven 25 to 30 minutes until golden brown; cool before handling, as they are fragile hot.