This sounds weird to me, but we'll see... another one from the recipe exchange.
AUSTRALIAN MEAT PIE
FILLING 1.5lb minced steak 2 beef stock cubes salt, pepper 2 cups water pinch nutmeg 1/4 cup tablespoons plain flour 1/3 cup water, extra 1 teaspoon soy sauce
PIE BASE 2.5 cups plain flour 1/2 teaspoon salt 1/2 cup water 2oz beef dripping
PIE TOP 375g packaged puff pastry 1 egg yolk 1 teaspoon water
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 mexture 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. 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 single 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 out 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. Bursh tops with combined egg-yolk and water. Bake in hot over 5 minutes or until golden brown, reduce heat to moderate, cook further 10 minutes.
