|Savory mince||1⁄2 Cup (8 tbs)|
|Plain flour||3 Cup (48 tbs)|
|Water/Milk||6 Tablespoon (To Mix)|
|Egg||1 , beaten|
Prepare savory mince, cook and then allow to cool. Sift flour and salt together. Cut the butter into small pieces, add to the flour and, using fingertips, rub the butter in until the mixture resembles breadcrumbs. Add the liquid all at once to the ceatre of the mixture. Blend, using a fork, until the mixture clings together in a ball, leaving the sides of the basin clean. Turn the dough on to a lightly floured surface and knead lightly to make a smooth, fairly stiff, dough. Chill for about 15 minutes before using. Divide pastry into six and grease oval pie tins lightly. Cut a third of each portion of pastry and reserve for the top. Roll out remaining two-thirds of each portion and use to line pie tins. Divide meat mixture evenly into the pastry-lined tins. Roll out reserved pastry, cut to correct shape, brush edges with water and place on top of pies, pressing edges together well to seal. Cut two slits in top of the pastry to allow the steam to escape. Decorate tops of pies with leaves made from pastry trimmings. Chill 30 minutes. Glaze with a little beaten egg and bake in a hot oven, 200C (400F), for 25 to 30 minutes or until pastry is cooked and golden brown. Serve.