Mix 1 Tbsp of flour with 2 tsp of water and set aside.

Melt butter in sauce pan, then sauté onions in butter. Add the ground beef and break apart with spoon.

Stir till all the pink is gone. Then salt, spices and herbs. Continue to stir. For another 2 minutes.

Add the chopped red pepper, green bell peppers frozen veggies 2 cups of milk. Cover pot an allow to simmer on low heat for about 3 minutes

Stir before you add the flour and water mixture you set aside to the meat. Let it cook for another minute. Then turn off the heat. The filling should be a bit runny and wet. Not dry and thick.

Set aside and to cool

With your finger tips, rub in cold butter into the flour until it looks like crumbs flour.

Begin to add the icy cold water slowly as you mix. Add enough to bring the dough together. Be careful not to add to much water.

Once the dough comes together, do not over mix. Wrap tightly in cling film or freezer bag and refrigerate for 30 minutes.

While it's chilling out in the refrigerator, keep yourself busy by cleaning up

Preheat oven to 350F

Scoop the filling into the mini pie dishes. Fill them up but Do not over fill

Divide dough into seven parts, roll out each part cut out the right size of circle to fit the pie dishes. Cover and poke holes in the middle to create steam outlet while baking.

For extra beauty you can add some designs with the dough. I used a flower cut out some small flowers and glued it to the top with the egg wash.

Brush the egg wash all over the surface of the pies.

Bake in the preheated over for 20 to 25 mins or until the pastry is golden browned

Allow to cool. Serve warm