Heat oil in a frying pan over medium heat.

Add the chopped onion and cook until softened.

Add the ground beef and cook, stirring occasionally, until browned.

Stir in the tomato puree and cook for 2 more minutes.

Season with salt, all-purpose seasoning, and chopped bouillon cube.

Remove from the heat and stir in the chopped green pepper. Set aside to cool.

Sift the flour and salt into a large mixing bowl.

Add the cold butter and rub it into the flour using your fingers until the mixture resembles breadcrumbs.

Gradually add cold water and mix until a dough forms.

Transfer the dough onto a lightly floured surface.

Knead gently until smooth, then shape into a disc.

Wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Roll out the chilled dough to about ⅛-inch thickness.

Cut circles using a saucer or a round cookie cutter.

Place a spoonful of filling in the center of each circle.

Fold the dough over to form a semi-circle.

Lightly brush the edges with water, then press to seal.

Use a fork to crimp the edges, then poke a few holes on top.

Arrange the pies on the prepared baking sheet.

Brush the tops with beaten egg.

Bake for 20 to 25 minutes or until golden brown.