340 g plain flour
pinch of salt
3 – 4 tablespoons cold water
Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough
FOR THE FILLING
1 onion, chopped
1 clove garlic, minced/crushed
1 green pepper chopped
2 green chillies chopped
1 tablespoon oil
1/4kg mince meat
1 tsp Worcestershire sauce
2 tbsp tomato ketchup/tomato paste
150 ml beef stock (improvise with water)
2 tsp plain flour
1 – 2 tbsp water (the paste works as a thickening agent)
salt and pepper to taste
beaten egg to glaze
Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chili, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.
Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool.
Roll out dough thinly on a lightly floured work surface into circles
Spoon the mince mixture in each at the center.
Dampen the edges of the pastry with a little water and bring one half on top to cover. Seal the edges with a fork GENTLY.
Brush with beaten egg and bake in a moderately hot oven 180dc till golden brown.
Source: Zanele Ka Mvelase’s Kitchen