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1
---To Make The Filling---.
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2
Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat.
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3
Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat.
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4
Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth.
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5
Add the flour mixture to the meat, stir until combined.
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6
Return to the heat, stir until the meat boils and thickens.
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7
Add soy sauce (to give brown colour), stir until combined.
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8
Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold.
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9
---To Make The Pie Bases---.
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10
Sift the flour and salt into a bowl.
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11
Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat.
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12
Make a well in the centre of the dry ingredients, add the liquid, stir until combined.
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13
Turn out onto a lightly floured surface, knead lightly.
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14
Roll out the pastry to line eight greased single-serving pie tins.
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15
Cut the excess pastry around the sides using a sharp knife.
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16
Fill the centres with the cold meat filing.
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17
---To Make The Pie Crusts---.
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18
Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide.
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19
Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife.
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20
Brush the tops with combined egg-yolk and water.
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21
---Down To The Wire---.
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22
Bake the pies at 425u00b0F for 5 minutes or until golden brown, and thenreduce the heat to 350u00b0F and cook for a further 10 minutes.
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23
---The Extra Pies---.
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24
Freeze unbaked pies individually.
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25
To cook, allow to thaw completely and bake as above.
