In a food processor or by hand, mix together, flour, salt, sugar. Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.

Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.

Make the Meat pie filling.

Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice and chicken bouillon . Let it simmer for about 2 minutes.

Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes.stirring frequently to prevent burning, add about ½ cup of water .

Finally add green onions and parsley, adjust for salt and pepper seasoning.

Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.

Another way of sealing is by pressing the tines of a fork along the edges of the dough.

Preheat oven to 375°F.

Carefully place each pie on a baking sheet and bake for about 30 minutes.

Serve when done.