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1
Filling: Place meat into pan and stir over low heat till well browned.
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2
Pour off fat.
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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 20 min.
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5
Remove from heat.
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6
Combine flour and extra water, add in to meat and stir till combined.
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7
Return to heat and stir till meat boils and thickens.
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8
Add in soy sauce (for colour) and simmer for 5 to 10 min.
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9
Allow to cold.
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10
Pie Base: Sift flour and salt.
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11
Place water and dripping into saucepan, stir till dripping melts.
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12
Remove from heat.
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13
Make a well in centre of flour and add in liquid.
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14
Stir till combined.
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15
Turn out onto a lightly floured surface.
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16
Roll out pastry to line 8 greased pie tins.
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17
Cut excess pastry from edges.
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18
(Hold pie tins upside down and trim upside down).
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19
Fill centre with cool meat filling.
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20
Pie Top: Roll out puff pastry and cut rounds for top of pies.
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21
Wet edges of base pastry and gently press tops in place.
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22
Trim around edges with sharp knife.
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23
Pierce centre with a sharp knife.
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24
Brush tops with combined egg yolk and water.
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25
Bake in warm oven for 5 min or possibly till golden.
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26
Reduce heat to moderate and cook for a further 10 min.
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27
Note: If you buy pie tins especially - never wash them, wipe them out with paper towel.
