Diced butter into 1/4" cubes, combine the flour, sugar, salt in a food processor, pulse briefly until combined, add diced butter and mix with dry ingredients, until butter is evenly into pea- sized bits.

Then transfer the mixture to a large mixing bowl, sprinkle the dough evenly with the ice water, use a spatula to quickly mix the water into the dough until it is evenly combined and the dough begins to from, (if the dough is not sticking together) add 1-2 tbsp water and mix.

Quickly pack the dough into ball and wrap the dough tightly in plastic wrap, then refrigerate for at least 1 hr, use as required.

To make the filling: heat oil, add cumin seeds, when start to crackle, add finely chopped onions 🧅, cook until golden brown, add mutton minced, meat tenderiser, salt and mix, cook until the liquid is dry out.

Add finely chopped Tomato 🍅, ginger- garlic paste 🧄 and cook for 1 min, add keema masala powder, kashmiri red chillies powder 🌶️, turmeric powder, coriander & cumin powder and mix well.

Add peas mix well, chopped coriander leaves, add little water, cover and cook.

When all the liquid is dry out and meat is tender, remove from flame, let it cool down, add in pie crust and bake at 180°c for 15 mins.