Nigerian Meat Pie

In a small bowl, mix the cornstarch with water until smooth.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the ground beef and season with salt. Cook until browned.

Add the diced onion, potatoes, and carrot to the skillet. Cook until the vegetables are tender.

Stir in the curry powder and thyme. Cook for another minute.

Add the stock or water and bring to a simmer. Stir in the cornstarch mixture and cook until the filling thickens.

Add the green bell pepper and freshly ground black pepper. Cook for another 2 minutes. Remove from heat and let cool.

In a large bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the beaten egg and ice-cold water. Mix until the dough comes together. Add more water if needed.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles using a round cutter.

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.

Place the meat pies on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg yolk and milk mixture.

Bake for 25-30 minutes or until golden brown.