>>683Fuck, probably should.
INGREDIENTS
Filling
750g minced steak
2 beef stock cubes
salt
pepper
375ml (1½ cups) water
pinch nutmeg
2 tablespoons plain flour
60ml (¼ cup) water, extra
1 teaspoon soy sauce
Pie base
300g (2 cups) plain flour
½ teaspoon salt
2/3 cups water
60g dripping
Pie top
375g packaged puff pastry
1 egg yolk
1 teaspoon water
METHOD
1. Filling: Place meat into pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently 20 minutes; remove from heat. Combine extra water and flour, stir until flour mixture is smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered, 5 to 10 minutes; remove from heat, allow to become cold.
2. Pie base: Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts; remove from heat.
Make a well in centre of dry ingredients, add liquid, stir until combined.
3. Turn out on to lightly floured surface, knead lightly. Roll out pastry to line 8 greased pie tins. Cut excess pastry around sides of dishes using a sharp knife; slant knife while cutting pastry. Fill centres with cold meat filling.
4. Roll out puff pastry on lightly floured surface, cut off rounds for top of pies; use saucer as guide. Wet edges of base pastry, and gently press tops into place, Trim around edges with sharp knife. Pierce centre with pointed knife. Brush tops with combined egg yolk and water. Bake at 230°C for 5 minutes or until golden brown, reduce heat to 180°C, cook further 10 minutes.
delicious