Instructions

1.  Cook meat and onion until meat is well browned.
2. Add ¾ cup water, stock cubes, sauces and seasonings.
3.  Bring to the boil and simmer for 15 minutes.
4. Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5
   minutes. Cool.
5. Line a pie plate with the short crust pastry.
6. Spoon in the cooled meat mixture. Moisten edges of pastry with water.
7. Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
8.  Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a further 25 minutes
   until golden.
9.  Serve and enjoy!