• INSTRUCTION FOR THE FILLING
• On a low heat in a deep pan, add the chopped onions, cayenne pepper, smoked paprika, mixed herbs, and curry powder. Allow sauteing for about 2 minutes.
• Add the diced carrots and potatoes, fry in the mixture until a bit tender.
• Add the shredded chicken and the chicken broth. Allow to boil up for about 2 minutes.
• Then add 1 tablespoon of flour to thicken the sauce.
• Add the chopped green onions and mix everything together. Cover and allow to simmer for about 2 minutes before removing it from the heat.

INSTRUCTION FOR THE DOUGH

• In a mixing bowl or a stand mixer, pour the flour, add the sugar, nutmeg, salt, and the baking powder. Give them a good stir.
• Add the butter or margarine and mix in the flour until it looks like a crumbly texture.
• Make a well in the middle to add the egg and mix thoroughly in the mixture.
• Add the milk or water and knead the dough until soft and smooth or until the right dough consistency is achieved. Do not overwork dough to avoid dense pie.
• Cover and place the dough in the refrigerator to rest for about 30 minutes.

Cut, Fill, And Fold

• After taking the dough out from the freezer, drop it on a floured surface and knead it a little bit more.
• Cut into small pieces and grab your rolling pin. Roll each cut-out flat on the rolling mat, use your meat pie cutter or any round cutter to cut it out.
• Add 2 teaspoons of the filling, brush the tip with some whisked egg, and fold.
• If you are not using a meat pie cutter, use a fork to seal the tip, and remove the excess dough.

Baking The Pie

• Set your oven to 175 degrees C or 350 degrees F.your choice.
• Bush your pan with butter to avoid sticking or line your baking tray with parchment paper.
• Arrange your pie in the tray and brush the top with egg.
• Place the tray in the oven and allow to bake between 20-25 minutes.
• When it's well cooked, remove from the oven and allow to cool.
• Serve and enjoy with any chilled drink of your choice.