Meat pie dough:put the flour in a sizeable bowl,add 2 teaspoon of baking powder and 2 pinches of salt.mix this dry ingredients very well.

Use a tablespoon to scoop the margarine in small bits into the bowl of flour.The smaller you make the bits of margarine,the easier it will be for you to rub them into the flour.

Use the finger tips to rub the margarine into the flour till the mix become like crumbs.

Start adding cold water in bits while at the same time folding the mix till a stiff ball of dough is formed.You will be surprised at how small quantity of water you need to get the dough stiff.At most,all you need for 1kg of flour is half a cup of water.

Knead the dough very well,put back the bowl and leave to rest for 5 to 7 minutes.This makes the dough more elastic.

Knead the dough some more,roll it out to achieve a 5mm thickness.Use a cutter,be it the cover of a small cup or a meatpie cutter,to make rounds cuts on the rolled out dough.

Remove the excess dough,leaving behind the rounds cuts.Scoop some meat pie filling into the center of the round cuts,the quantity should be such that you can comfortably close the dough without overflows.Rub egg or water on the inside edge of the cut meatpie dough.This is to ensure that your meatpie is perfectly sealed and does not open up while is being baked or frying.

Fold one part of the dough to meet the other end an use a fork to press the 2 edges together to close tightly.Place your work of art in a tray and repeat the previous step till all the cut out dough is exhausted.

Roll out more dough cut,fill,close and place in a tray.

On your stove put enough oil on your frying pan,allow it to become hot and start putting your meatpie. Allow it to fry,this gives the meat pie a golden brown look when done.