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1
Line a 9-inch pie plate with half of the pastry.
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2
Brush the inside with some of the egg white.
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3
Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes.
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4
Drain and cool.
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5
In a mixing bowl, combine the minced beef, suet, salt and pepper, the egg yolks, and half of the spice mixture.
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6
Add the rest of the spices to the dried fruit in another bowl.
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7
Slice the parboiled meat.
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8
Preheat the oven to 425 degrees F.
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9
Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together.
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10
Stir in the remaining stock and stir over gentle heat until thickened.
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11
Remove from the heat and set aside.
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12
Cover the bottom of the lined pastry pan with half of the minced mixture.
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13
Arrange the sliced meat in a layer over the top.
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14
Scatter the chopped spiced fruit over it and cover the remaining minced meat.
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15
Pour the thickened stock over the top.
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16
Roll out the remaining pastry into a round to make a lid for the pie.
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17
Brush the rim of the case with a little more egg white and cover with the lid.
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18
Press the edges to seal, and make escape slits for steam.
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19
Decorate with the pastry trimmings and glaze with the egg white.
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20
Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes.
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21
Remove from the oven and cool slightly before serving.
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22
Slice into individual pieces and serve warm or at room temperature.
