IngredientsFilling:
• 1 1/2 lb Steak; minced
• 1 Teaspoon Soy sauce
• 2 Beef bullion cubes
• Salt and pepper
• 1 1/2 Cup Water
• 1 Pinch Nutmeg
• 2 Tablespoons Flour
• 1/4 Cup Water; (extra)
Pie Crust:
• 2 Cups Flour
• 2/3 Cup Water
• 1/2 Teaspoon Salt
• 2 oz Beef drippings
Pie Topping:
• 1 Puff pastry (12 oz. package)
• 1 Egg yolk
• 1 Teaspoon Water
Preparation:
Prepare filling: Place meat into pan, stir on low heat until well browned. Drain fat. Add crumbled bullion cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer for 20 minutes. Remove pan from heat. Combine extra water and flour, stir until smooth. Add flour mixture to meat, blend well. Return to heat, stir until meat boils and sauce thickens. Add soy sauce, stir until blended. Simmer, uncovered for 5 to 10 minutes; remove from heat allow to cool.
Prepare Pie base: Sift flour and salt into bowl. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a hole in center of dry ingredients, add liquid, stir until combined.
Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie pans. Cut excess pastry around sides of pie pans. Fill centers with cold meat filing.
Prepare Pie crust: Roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops of pies with combined egg-yolk and water.
