Pour flour into a clean, dry bowl, add the butter and mix until the mixture resembles fine crumbs. This step is important; coating the flour properly with butter is what gives the pastry its signature flaky yet soft texture. Gradually add cold water while mixing until you have a firm, smooth, and pliable dough.

Place a clean pan over low heat, add the vegetable oil, diced onion, minced meat, and spices. Fry on very low heat for about 10 minutes, stirring occasionally. Add the diced potatoes and carrots and continue cooking until the vegetables are just tender.

Dissolve a tablespoon of flour in a little water and stir it into the filling while it is still on the heat. This helps bind the sauce together and gives the filling a good consistency.

Remove from heat and allow the filling to cool completely before assembling. Roll out the dough so the center is slightly thicker to support the filling, while the edges remain thin for a crisp, flaky bite. Add the filling, seal the edges, and bake at 180°C for 20–25 minutes until golden. Your meat pies are ready!