Add some oil in a pan and saute the onions for about 1 minute then add the scotch bonnet, Bouillon cubes, and seasoning powder. Stir together.

Add the ground beef and cook until it's well browned then add the carrots and potatoes and cook till tender.

Under low heat, add 2 teaspoons of flour to the filling (this will thicken the filling so the mixture is not a gooey mess)

Remove from heat and allow to cool.

Mix all the dry ingredients together in a large bowl - flour, baking powder, salt, and sugar.

Add the margarine and whisked egg into the dry mixture and knead until you get a crumbly texture similar to breadcrumbs.

Now, add a little bit of milk at a time until the texture becomes more solid (and less crumbly).

Transfer the dough to a work surface and knead for 1 minute. Place the dough back in the bowl.

Roll out the dough to about 1/4 of an inch thick.

Cut out your desired size circles using the cover of a small pot or a round dough cutter.

Next, scoop about 1 tablespoon of filling (overfilling prevents you from sealing the pie properly)

Crack 1-2 eggs in a small bowl and remove egg yolk. Whisk egg white together for use as an egg wash.

Use a pastry brush to apply a light coat of the egg white to the edges of the pie (to help seal the pie)

Fold the pie over to seal (and crimp the edge if not using a pie cutter).

Optional: Use a fork to create about three indentations/vents on the pie (believed to prevent air pockets in your pie)

Brush the surface of the pie with the remaining egg wash and arrange the meat pies on a parchment paper-lined tray. Alternatively, spray oil on the baking pan or rub the baking pan with margarine.

Bake at 250-300ºF for about 30-45 minutes or till the bottom of the meat pie is golden brown. (Heat over 350ºF makes the pies less moist and creates more of a crunchy crust than a buttery soft crust).

Serve hot with a cold drink. Enjoy!