MMMMM----------------------FOR THE FILLING---------------------------
1 oz Lard
2 Onions; chopped
2 lb Ground beef
1/4 c Worcestershire sauce
1/4 c Dark soy sauce
2 ts Beef stock powder
1/2 ts Ground allspice
2 c Water
2 tb Corn starch
2 tb Water
Sift flour into bowl. Rub in lard. Add eggs and enough water to
make ingredients cling together. Press dough into ball. Knead until
smooth. Chill 30 minutes. Divide into 8 portions. Roll each out
enough to line 4 1/2" pie tins. Trim off excess pastry. Place tins
on cookie sheet, line pastry with paper, fill with pie weights.
Bake at 375 F about 8 minutes. Cool and remove pie weights.
For the filling:
Wilt onion in lard. Add beef and stir over high heat until browned.
Stir in flavorings and 2 c water. Bring to a boil, lower heat, and
simmer 20 minutes. Thicken with mixture of 2 tb each corn starch
and water. Chill.
Spoon cold filling into pastry. Cut 5" rounds from puff pastry,
brush edges of pastry with egg yolk, then press tops into place.
Trim edges. Brush tops with more egg yolk. Bake on sheets at 375 F
for 15 minutes or until lightly browned.
Serve hot with tomato sauce.
Note: published recipe is in metric: I reconverted to English just
to twit people.
