Plan the minced in a bowl add the stock cubes thyme, salt and some curry powder, mix till everything is combined, cover and place in the fridge for 20 minutes, peel the irish potatoes and cut into medium cubes. Scrape the carrot and grate.

Dice the onion set these aside, boil the cubes of Irish potato in some water, add salt for taste, cool till done but not soft, decant the water from the potatoes and set aside, after 20mnts of the chicken being in the fridge, set a clean dry pot on a fire

Pour the vegetable oil and when hot, add the diced onion, stir for a bit, add the marinated chicken and start string vigorously, when the chicken is pale add a small quantity of water and remaining curry powder, add the boiled potatoes and grated carrot

Cover and once it boils again, add the thickner prepared above, stir very well add salt and set aside for the dough. Sift the flour into a big enough bowl, add the baking powder and salt and mix well.

Add margarine in small scoops, mix by hand till the mix become like crumbs start adding the whole milk or water bit by bit and mix till a stiff ball of dough is foam

Prepare your oven tray and rubbing margarine all over inside your oven tray,break the egg beat and set aside, roll out the dough on a flat surface make round cuts on the dough using a dough cutter, remove the excess dough,

Scoop some chicken Pie filling into the center of the round dough, rub the egg on the inside edge of the round cuts, close and use folk to tight. Arrange the pies in the oven tray rubb the egg, and bake till light brown and take the pies out of the oven.