Ingredients for Filling:

• 1 1/2 lbs ground round steak
• 2 beef stock cubes
• Salt & Pepper
• 2 cups water
• Pinch nutmeg
• 2 tablespoons plain flour (if you have got some Gravox, add a tablespoon to the flour, but not essential)
• 1 3/4 cups water, extra
• 1 teaspoon soy sauce, or the American seasoning and browning sauce

Ingredients for Pie Base:

• 2 cups plain flour
• 1/2 teaspoon salt
• 2/3 cup water
• 2 oz beef dripping (if you can get it, or make it. I couldn't get it, so I used lard instead. It's ok, just makes the pastry a little harder to roll out)

Ingredients for Pie Top:

• 1 packet frozen Puff Pastry sheets (17 ozs)
• 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 for 20 minutes, remove from heat. Combine extra water, flour, and Gravox if you have it, stir until smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce or browning sauce, stir until combined.Simmer, uncovered, 5 to 10 minutes, remove from heat, allow to become cold.
2. Sift flour and salt into bowl. 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 onto 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. Fill cases with cold meat filling.
4. 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 knife. Pierce centre with pointed knife. Brush tops with egg-yolk and water. Bake at 475 F for 5 minutes or until golden brown, reduce heat to 375 F and cook further 10 minutes.