Cowherd's Pies

READY IN: 1hr 25mins
YIELD: 8 pies




  • ---To Make The Filling---.
  • Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat.
  • Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat.
  • Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth.
  • Add the flour mixture to the meat, stir until combined.
  • Return to the heat, stir until the meat boils and thickens.
  • Add soy sauce (to give brown colour), stir until combined.
  • Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold.
  • ---To Make The Pie Bases---.
  • Sift the flour and salt into a bowl.
  • Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat.
  • Make a well in the centre of the dry ingredients, add the liquid, stir until combined.
  • Turn out onto a lightly floured surface, knead lightly.
  • Roll out the pastry to line eight greased single-serving pie tins.
  • Cut the excess pastry around the sides using a sharp knife.
  • Fill the centres with the cold meat filing.
  • ---To Make The Pie Crusts---.
  • Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide.
  • Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife.
  • Brush the tops with combined egg-yolk and water.
  • ---Down To The Wire---.
  • Bake the pies at 425°F for 5 minutes or until golden brown, and thenreduce the heat to 350°F and cook for a further 10 minutes.
  • ---The Extra Pies---.
  • Freeze unbaked pies individually.
  • To cook, allow to thaw completely and bake as above.