Mr Chong's Meat Pies

To make the puff pastry place the flour in a bowl, make a well in the centre and add the salt and water. Mix with a wooden spoon and then by hand incorporate the ingredients by squeezing the mixture together with your fingers. Don't be tempted to add more water. Place the dough on a bench and knead for 5 minutes to develop the gluten, then rest it for 15 minutes.

Roll the dough into a square until 1 1/2 cm thick. Score a cross 1 cm thick from edge to edge and roll the dough to 1/2 cm thick. Spread the butter, 1cm thick, in the middle of
the pastry and fold the
4 dough extensions over the butter to enclose the butter completely.

Roll the dough into a rectangle 1cm thick and then fold one third of the dough into the centre and then fold the remaining third on top. Rest in the fridge for 15 minutes and then repeat the process of rolling, folding and resting, 5 more times. Refrigerate until required.

For the meat filling,
heat the oil in a pan
and add the onions and seasoning, saute’ on medium heat until soft. Turn the heat to high and add the beef and the herbs and stir until the meat has browned. Add the stock and water and bring to the boil and simmer gently for 2 hours. Add the Parisian essence and soya sauce.

Mix the flour and water in a cup and then stir this into the meat mixture. Add a little water if necessary to ensure there is the desired amount of "gravy” in the meat mixture. Allow to cool before using.

With a little melted butter and a pastry brush, grease your desired pie dish.
On a lightly floured bench, roll a piece of the pastry
to 1/2 cm thick. Line the dish with the pastry and
fill to the top with the
meat mixture. Cover with another sheet of pastry
the same thickness and baste the top with the egg and milk wash. Bake in the oven on moderate heat for 45 minutes.