Boil kidney beans in sufficient salted water until soft. Drain and set aside. Preheat oven to 200°C. Mix maize flour, whole wheat flour, baking powder, salt and half a cup of water and knead until smooth.
Grease a nine by twelve inch baking dish. Pat half the dough into the bottom of the dish. Spread a long sheet of butter paper and pat remaining dough onto to it, roughly in the shape of a nine by twelve inch rectangle.
Heat oil in a non-stick an, add onion and cook until soft and transluscent. Add garlic, capsicum and carrot and cook for five minutes.
Add kidney beans, tomato puree, red chilli powder, cumin powder and white wine. Adjust the salt. Cook covered on reduced heat until the vegetables are tender. Put the filling into the prepared baking dish, lay the remaining rolled pie dough over it and press the edges to seal. Bake for thirty five to forty minutes or until brown.