250gmargarine(chopped and refridgerated for at least 30 minutes or overnight)
For the chicken filling:
400gminced chicken(or turkey)
Make the pastry:
In a bowl, combine the flour, salt and already chopped margarine (it should be cold). Mix all together with your fingers until it looks like breadcrumbs).
Make a well in the middle of the mixture and pour in the cold water. Mix until combined, then transfer to a clean surfaced. Sprinkle with a little flour and quickly knead until it forms a ball. Wrap the dough in plastic wrap and keep it in the fridge whilst you prepare the stuffing.
Make the stuffing:
Place a pan over medium-high heat and add the vegetable oil. Once hot, add the chopped red onions, stir and fry for 1-2 minutes. Then add the chopped carrots and chopped potatoes. Stir and fry for 2 minutes.
Add the minced chicken with all the spices and seasonings (thyme, ginger powder, garlic powder, paprika powder, chilli powder, grated nutmeg and salt).
Stir together, reduce heat to medium-low, cover with a lid and simmer for 5-7 minutes.
In a small bowl mix the flour and warm water into a paste. Add to the chicken and stir all together. Remove from heat set aside to cool.
Form and bake the pies:
Pre-heat oven to 200 degrees celsius. Line 1 or 2 oven trays with baking paper (depending on the size of your oven).
Remove the chilled dough from the fridge and cut out a small chunk at a time.
Using a rolling pin, roll out the chunk of dough on a lightly floured surface into a flat pastry.
Using a large ring cookie cutter (or a medium-size soup bowl), cut out a round shape of the rolled out pastry.
Take a scoop (about 1 1/2 tablespoon) of the cooked chicken stuffing and place it on the middle half of the pastry (leaving a little space on the edges).
Turn the empty side of the pastry over to cover the chicken. Using a fork, press the edges from one end to the other to seal the pie. Place on the lined tray.
Repeat the last 3 steps until all the dough is rolled, stuffed and the pies formed and on the tray.
Crack an egg in a bowl and add 2 tablespoon of water, then whisk together to make an egg wash. Brush the egg wash over the top of each pie.
Place the tray of pies into the preheated oven and bake for 15 to 20 minutes or until the pies are lightly browned on top