Nigerian chicken pie

Heat oil in a pan; fry the diced onions until translucent.

Add the ground chicken and cook until no longer pink.

Add the seasonings, black pepper, chili powder, curry powder and salt to taste; mix thoroughly.

Add the diced potatoes and carrots with enough water to cook the vegetables until tender.

Pour in the thickening mixture, mix, cook about a minute or less, and take off the heat.

For the pastry, combine the all-purpose flour, baking powder, optional nutmeg and a tiny pinch of salt.

Add very cold margarine and butter, 50:50, and massage the fat into the flour by hand until crumbly.

Add very cold water a little at a time.

Work the dough about a minute without overworking; wrap in plastic wrap and chill in the fridge about 20 minutes or more.

Line the baking pan with parchment, or with foil and grease the foil with butter.

On a floured surface, roll out the dough to the desired thickness.

Trim the edges with a knife and cut the pastry into rectangles.

Crack one egg into a bowl and whisk.

Fill each piece with chicken filling without overfilling; brush the edges with egg, close, and crimp the edges with a fork.

Place in the greased pan and brush the tops with the remaining egg.

Prick the surface with a fork to let the filling breathe.

Bake in a preheated 350 oven about 20 minutes or a little more.