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Add the cooking oil to a pan over medium heat and saute the garlic and onion for 2 minutes. Add the ground beef and shred with a cooking spoon until it is brown for about 5 minutes.
Add the carrot, salt, parsley, black pepper, and boullion powder. Stir until the carrot is slightly soft. Add the flour and water and simmer till it thickens. Remove from the heat and set aside to cool.
Whisk the flour, baking powder and salt in a mixing bowl.
Add the butter and use your hands to rub it into the flour until the mixture is crumbly. Slowly add the water and knead. You can let it rest for 10 minutes. This is not to make it rise but for the gluten to make it stretchy.
Roll out the dough on a floured surface and cut into circles using a bowl or cutter. Place 1 - 2 tbsp of the filling in the middle and fold to seal. You can use a fork to seal if you don't have a pie shaper.
Heat oil in a deep pan over medium heat. Fry pies in batches untill golden brown for about 5 minutes.
Remove and place on an absorbent paper then serve warm.