Cut the meat into small cubes and placed all the ingredients in a slow cooker. (If you don't have one, then cook in a 150°C oven).
When the meat is tender, remove from the heat and allow to cool.
Using a sieve separate the meat from the gravy, put both aside and make the pastry:-
Sift in the flour and salt mixture, and rub in the butter until it resembles breadcrumbs.
Add the ice cold water a little at a time until you form a dough. Wrap the pastry in Clingfilm and pop in the fridge for 20 mins.
Roll out the pastry and cut out three circles and put aside, repeat with the remainder of the pastry.
Place a portion of your meat mix on one half of the pastry, brush the edge of the circle with a little water to help the sides adhere.
Fold the pastry over the meat and using a folk press the two sides together.
Place your six pies on a greased baking sheet.
Brush with egg-wash and bake at 180°C until golden, approximately 20 – 30 minutes depending on your oven.
Reprinted with permission of Sous Chef. To visit Sous Chef’s blog, click here.