Heat a dash of olive oil in a frying pan. Fry the garlic and onion for three minutes until translucent. Add the veg mince and fry for five minutes, stirring continuously.
Add the flour, tomato puree, soy sauce and sambal and cook for two minutes while stirring. Then add the diced potatoes and the carrots. Deglaze with the vegetable stock. Stir well and allow the sauce to thicken slightly. Season to taste with salt and pepper and stir in the thyme and half the parsley.
Grease an oven dish with some oil and line it with one of the rolling pins, let the edges hang over a little and pierce holes in the bottom of the pastry. Fill with the minced meat mixture and cover with the second roll of dough, press the edges well with a fork and cut away the excess dough. Pierce a hole in the middle of the dough, so that the air can escape.
Bake the pie in the oven for about 30 minutes. Until the dough is golden brown and cooked. Just before serving, sprinkle with the rest of the parsley.
Heat oil in the pan. Fry at medium heat minimum 5 minutes and turn regularly.
Heat in a pre-heated oven for minimum 4 minutes at 225°C.