Season the ground beef with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 crushed bouillon cube. Toss to combine and set aside for at least 10 minutes.

Peel potatoes and carrots and cut them into cubes.

Finely dice the red and green chillies and the onion. Set aside.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the diced onions and fry for 1 minute until softened. Add the seasoned ground beef, spreading it in an even layer. Let it cook undisturbed for 2–3 minutes until the underside is well browned, then break it up and stir until no pink remains.

Once the beef is fully browned, add the diced chillies and carrots. Stir to combine.

Cook, stirring occasionally, for 3–4 minutes until the carrots begin to soften slightly.

Add the curry powder, dried thyme, and the remaining 2 crushed bouillon cubes. Stir well to coat the meat and vegetables evenly.

Stir continuously for 1 minute until the spices are fragrant.

Add the diced potatoes and 1½ cups (355ml) of water. Bring to a boil, then reduce the heat to medium and simmer.

Cook for 8–10 minutes until the potatoes are fork-tender and most of the liquid has reduced.

In a small bowl, whisk the 2 tablespoons of flour with 3 tablespoons (45ml) of cold water until smooth to create a slurry.

Pour the flour slurry into the filling and stir continuously for 1–2 minutes until the liquid thickens into a light gravy that coats the meat and vegetables. Remove from heat and allow the filling to cool completely before assembling the pies.

Add flour into a mixing bowl, then add the nutmeg and pinch of salt. Stir together.

Now add the margarine to the flour and mix it thoroughly till it looks like breadcrumbs.

Lightly beat the 2 eggs and pour them into the flour mixture. Mix with your hands until the eggs are incorporated — the dough will still be crumbly at this stage.

Pour the cold water into the flour a little at a time, mixing with your hands until the dough just comes together. Stop as soon as it forms a cohesive ball — overworking will make the pastry tough.

Wrap in cling film and put it in the refrigerator for 45 minutes to rest.

While the dough chills, beat 1 egg in a small bowl to use as an egg wash for sealing and glazing the pies.

Tear out a big chunk of the dough on a floured surface and use a rolling pin to flatten it.

Use a 6-inch (15cm) round cutter, bowl, or pot lid to cut circles from the dough.

Use a brush to rub the whisked egg on the edges of the cutout dough.

Now add the minced meat to the dough using a spoon.

Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingertips to seal, then crimp firmly with a fork.

When you use up all the dough, now brush the pie surfaces with the whisked egg to give them a shiny look.

Use the fork to poke 2–3 small steam vents in the top of each pie to allow steam to escape during baking and prevent the pastry from cracking.

Place the pies on a lined baking sheet and bake in a preheated oven at 350°F / 175°C (170°C fan-forced) for 30–35 minutes, or until the pastry is deep golden brown and the egg wash is shiny.