Ingredients

Filling:

1 ^1/2 pounds minced steak

2 beef stock cubes

Salt and pepper, to taste

1 1/2 cups water

1 pinch nutmeg

2 tablespoons plain flour

1/4 cup water

1 teaspoon soy sauce

Bottom Crust:

2 cups plain flour

1/2 teaspoon salt

2/3 cup water

2 ounces beef drippings

Top Crust:

12 ounces packaged puff pastry

1 egg yolk

1 teaspoon water

Directions

Filling:

Stir meat over low heat until well browned. Drain off any surplus fat. Add crumbled stock cubes, 1 1/2 c. water, salt, pepper, and nutmeg. Stir until boiling, reduce heat, cover, simmer gently for 20 minutes, and remove from heat. In a separate bowl, combine 1/4 c. water and flour. Stir until flour mixture is smooth. Add flour mixture to meat and stir until combined.

Return to heat; stir until meat boils and thickens. Add soy sauce to give brown color, and stir until combined. Simmer uncovered for 5 to 10 minutes. Remove from heat and allow to cool completely.

Bottom Crust:

Sift flour and salt into basin. Place water and drippings into saucepan. Stir until drippings melt. Remove from heat. Make a well in center of dry ingredients, add liquid. Stir until combined.

Place on lightly floured surface and knead lightly. Roll out pastry so as to line 8 greased pie tins. Cut excess pastry around sides of pie plates using a sharp knife. Fill centers with cold meat filing.

Top Crust:

Roll out puff pastry on lightly floured surface. Using a saucer as a guide, cut out rounds for tops of pies. Wet edges of bottom crust and gently press tops into place. Trim around edges with a sharp knife. Brush tops with combined egg yolk and water.

Cooking:

Bake at 400°F for 5 minutes, or until golden brown. Reduce heat to 325°F and cook another 10 minutes.