First, in a mixing bowl, combine the ingredients for the pastry and work through it until you have a firm dough. Refrigerate.
Preheat the oven to 180°C.
In a saucepan, heat the oil until smoking hot, and flash fry the meat until just done. Remove from pan.
Add the rest of the oil and saute the vegetables, until translucent and soft. Add the herbs, stock and flour, season and simmer for a few minutes until slightly thickened.
Add the meat, mix through. Roll the dough to about 2mm thick, and press out if you need individual pies, or simply line a pie dish with dough, fill it up with filling, and cover it with another topping of dough. Egg wash the top.
Bake in the oven for 15 minutes until golden brown.
Consider making extra gravy to serve it with, maybe some mixed vegetables or just serve it the original way with crunchy chips. It is a great lunchbox idea, too Also, the pastry can freeze for up to two months.
Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.