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1
First, make the filling.
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2
Fry the onion in the oil until soft and golden.
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3
Add the ground meat, the seasoning, and spices.
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4
Turn the meat over, and crush it with a fork to break up any lumps.
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5
Cook for about 8 to 10 minutes, until the meat is no longer pink and the juices have been absorbed.
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6
Stir in the pine nuts, currants or raisins, and chopped parsley, then let it cool.
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7
Cut the puff pastry into 4 pieces.
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8
Roll each piece out into a square or rectangle, large enough to make an eventual flat parcel of about 7 inches x 4 inches.
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9
Roll out the pastry on a floured surface with a floured rolling pin, turning the sheets often and dusting them each time with flour.
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10
Spread a quarter of the meat filling onto one half of one of the pieces of pastry, leaving a 1/2-inch margin around the three edges.
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11
Brush the edges with egg white to make them stick better.
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12
Fold the pastry over to cover the filling.
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13
Trim any superfluous pastry from around the pie with a knife and pinch firmly to seal.
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14
Place the pies, turned over with the smooth side up, on an oiled baking sheet and brush the tops with the egg yolk mixed with a drop of water.
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15
Bake in an oven preheated to 350F for 25 to 30 minutes, until puffed up and golden.
