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1
*Prepare filling:Dice the onion.
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2
Place oil in a heavy based saucepan, add in onion and meat and stir over low heat till well browned.
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3
Add in crumbled stock cubes, water, salt pepper and nutmeg.
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4
Stir till boiling, reduce heat, cover and simmer gently 30 min; remove from heat.
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5
Combine extra water and flour, and stir till smooth.
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6
Add in flour mix to meat and stir till combined.
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7
Return to heat, stir till meat boils and thickens.
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8
Add in soy and simmer a further 10 min.
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9
Remove from heat and allow to become completely cool.
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10
*Pie base:Sift flour and salt into basin.
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11
Place water and dripping into a saucepan and stir over low heat till dripping melts.
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12
Make a well in the center of dry ingredients, add in liquid, stir till combined.
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13
Turn out onto a lightly floured surface, knead lightly.
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14
Roll out pastry and line 8 greased pie tins.
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15
Fill centers with cool meat filling.
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16
Roll out puff pastry, cut out rounds for top of pies.
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17
Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife and pierce center.
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18
Brush tops with combined egg yolks and water and bake in a moderately warm oven (370F) for 15-20 min or possibly till golden.
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19
Reduce heat and cook a further 5 min.
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20
For variations, add in mushrooms,extra onion, tomato, curry to filling.
