Nigerian meat pie

Heat some oil in a pan, add diced onions and stir fry about one minute.

Add the meat, breaking it up so there are no clusters, and cook stirring constantly until well browned.

Add diced carrots and potatoes and some water; cook until the vegetables are very tender and mash easily with a fork.

Work the margarine into the flour to a crumbly texture; add cold water a little at a time to a stiff dough; knead about one minute on a work surface.

Divide the dough in two; roll one half out on a lightly floured surface to about a quarter inch, not thicker and not so thin that the filling seeps out.

Cut circles with a pie cutter or any circular object.

Egg wash: whisk an egg with some water; set aside.

Put 1 to 2 tablespoons of filling on each circle without overfilling; brush with the egg wash, close the pie and press the edges together; place on a parchment-lined tray.

Bake in a preheated oven 20 to 30 minutes or until golden brown; cool a little before eating.