Traditional Firewood Meat Pie

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   In a large bowl, combine the lamb mince, diced zucchini, chopped onion, cumin, salt, and chili powder. Mix well until all ingredients are evenly distributed.

3. 3

   In another bowl, combine the pastry flour and shortening. Use your fingers to rub the shortening into the flour until the mixture resembles coarse crumbs.

4. 4

   Gradually add the chilled water to the flour mixture, stirring with a fork until the dough comes together.

5. 5

   Roll out the dough on a lightly floured surface to about 1/8 inch thickness.

6. 6

   Cut the dough into circles large enough to line your pie tins.

7. 7

   Line the pie tins with the dough circles, pressing gently to fit.

8. 8

   Fill each pie shell with the lamb mixture.

9. 9

   Roll out the remaining dough and cut into circles to cover the pies.

10. 10

    Place the dough circles over the filling and crimp the edges to seal.

11. 11

    Brush the tops of the pies with the beaten egg.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is cooked through.

13. 13

    Remove from the oven and let cool slightly before serving.