-
1
Place meat into pan, stir over low heat until meat is well browned; drain off any surplus fat.
-
2
Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently 20 minutes; remove from heat.
-
3
Combine extra water and flour, stir until flour mixture is smooth.
-
4
Add flour mixture to meat, stir until combined.
-
5
Return to heat, stir until meat boils and thickens.
-
6
Add soy sauce (to give brown colour); stir until combined.
-
7
Simmer uncovered, 5 to 10 minutes; remove from heat.
-
8
Allow filling to cool.
-
9
Sift flour and salt into bowl.
-
10
Place water and dripping into saucepan, stir until dripping melts; remove from heat.
-
11
Make a well in centre of dry ingredients, add liquid, stir until combined.
-
12
Turn out on to lightly floured surface, knead lightly.
-
13
Roll out pastry to line 8 greased individual pie tins.
-
14
Cut excess pastry around sides of dishes using a sharp knife; slant knife while cutting pastry.
-
15
Fill centers with cold meat filling.
-
16
Roll out puff pastry on lightly floured surface, cut out rounds for top of pies; use saucer as guide.
-
17
Wet edges of base pastry, and gently press tops into place, trim around edges with sharp knife.
-
18
Pierce centre with pointed knife.
-
19
Brush tops with combined egg-yolk and water.
-
20
Bake in 400 degree (200 C.) oven for 5 minutes or until golden brown, reduce heat to 350 degrees (175 C.) and cook an additional 10 minutes.
-
21
I like to cover pie in tomato sauce before eating.
