Springbok and Guinness pie

Heat 15 ml oil over a high heat in a large heavy-based saucepan and sauté the springbok goulash, stirring occasionally, for five minutes or until the meat has browned.
Remove meat from saucepan and set aside.
R educe heat to medium and add remaining oil to the saucepan.
Sauté the onion for 10 minutes, stirring occasionally.
Add the garlic, cloves, cinnamon and allspice.
Stir for 30 seconds then return springbok to the saucepan.
Sprinkle the flour over the meat, stir and gradually add the Guinness.
Stir in the beef stock.
Increase the heat and bring to the boil>,br>Season to taste, then reduce the heat and simmer for two hours or until the meat is tender and the sauce has thickened.
Remove from the heat and set aside.
Cut the pastry into eight squares and place on a baking tray.
Make crisscross patterns on the top of the pastry with a blunt knife, but do not cut right through.
Beat the egg with 15 ml water and brush over the pastry.
Bake in a preheated 200 °C oven for 10 minutes or until browned.
To assemble the pie, place a baked pastry square on a plate.
Spoon a good helping of springbok filling onto the pastry and top with another pastry square.
Serve hot with mashed potato or vegetables.