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1
Sift flour into bowl; rub in lard.
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2
Add eggs and enough water to make ingredients cling together.
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3
Press dough into a ball, knead gently on a floured surface until smooth, cover, refrigerate 1/2 hour.
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4
Divide dough into 8 portions.
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5
Roll out each portion on lightly floured surface large enough to line 11 cm pie tins.
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6
Trim away excess pastry.
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7
Place tins on oven tray, line pastry with paper, fill with dried beans or rice.
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8
Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned, cool.
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9
Spoon cold filling into pastry cases.
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10
Cut 8 x 12cm rounds from puff pastry, brush edges of pastry with a little egg yolk; gently press puff pastry tops into place; trim edges.
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11
Brush tops with a little more egg yolk.
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12
Make 2 small slits in centre of pies, place on oven trays, bake in moderately hot oven about 15 minutes or until lightly browned.
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13
Serve hot with tomato sauce.
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14
Filling: Heat lard in pan, add onion, cook stirring until soft.
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15
Add mince, stir over heat until browned.
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16
Stir in sauces, stock powder, water and allspice.
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17
Bring to boil, simmer, covered, 20 minutes.
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18
Stir in blended cornflour and extra water, stir over heat until mixture boils and thickens.
