I am feeling a bit international today with my recipes, however, this one is definitely not for vegetarians!
For this recipe, you will need 1 1/2 pound of minced steak, soy sauce, beef stock cubes, salt, pepper, nutmeg, flour, eggs, and one package of puff pastry.
To make the filling, place 1 1/2 pounds of minced steak in a skillet over low heat. Let this cook until the meat is brown. Drain the fat from the skillet and add 1 1/2 cup of water. Crumble up 2 beef stock cubes and stir well. Add a pinch of nutmeg and salt and pepper to taste. Let this boil then reduce the heat to low. Let the steak simmer for 20 minutes then remove from the heat.
Combine 1 cup of water and 2 tablespoons of flour and stir until smooth. Add this to the meat, stirring well. Return the steak to the medium heat, allowing it to boil and the sauce to thicken. Add 1 teaspoon of soy sauce for color and stir. Lower the heat and let this simmer for 5 to 10 minutes. Remove the meat from the skillet and allow it to cool.
To make the pie base, pour 2/3 cup of water in the skillet where the meat drippings remain. Place the skillet over medium heat and let it cook for 5 minutes then remove from the heat. Add 2 cups of flour and 1/2 teaspoon of salt to a bowl and make a hole in the center. Pour the water and drippings into the middle of the hole and stir well. Lightly flour your surface and knead the dough lightly. Roll out the dough and line a pie pan. Fill with the cold meat filling.
Preheat the oven to 375 degrees. To make the pie top, roll the puff pastry on the lightly floured surface then cut it into a round shape to fit the top of the pie. Separate an egg, saving the yolk then combine 1 teaspoon of water with the yolk. Press the top into place and brush lightly with the yolk.
Place the pie pan in the oven and let it cook for 15 minutes or until golden brown.