Instructions: *Prepare filling:
Dice the onion.

Place oil in a heavy based saucepan, add onion and meat and stir over low heat until well browned. Add crumbled stock cubes, water, salt pepper and nutmeg. Stir until boiling, reduce heat, cover and simmer gently 30 minutes; remove from heat.

Combine extra water and flour, and stir until smooth. Add flour mixture to meat and stir until combined. Return to heat, stir until meat boils and thickens. Add soy and simmer a further 10 minutes.

Remove from heat and allow to become completely cold.

*Pie base:
Sift flour and salt into basin. Place water and dripping into a saucepan and stir over low heat until dripping melts. Make a well in the center of dry ingredients, add liquid, stir until combined.

Turn out onto a lightly floured surface, knead lightly. Roll out pastry and line 8 greased pie tins. Fill centers with cold meat filling.

Roll out puff pastry, cut out rounds for top of pies. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife and pierce center. Brush tops with combined egg yolks and water and bake in a moderately hot oven (370F) for 15-20 minutes or until golden brown. Reduce heat and cook a further 5 minutes.

For variations, add mushrooms,extra onion, tomato, curry to filling.

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