A Great Pye - pastry

Method

• Line a 9-inch pie plate with half of the pastry.
• Brush the inside with some of the egg white.
• Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes.
• Drain and cool.
• In a mixing bowl, combine the minced beef, suet, salt and pepper, the egg yolks, and half of the spice mixture.
• Add the rest of the spices to the dried fruit in another bowl.
• Slice the parboiled meat.
• Preheat the oven to 425 degrees F.
• Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together.
• Stir in the remaining stock and stir over gentle heat until thickened.
• Remove from the heat and set aside.
• Cover the bottom of the lined pastry pan with half of the minced mixture.
• Arrange the sliced meat in a layer over the top.
• Scatter the chopped spiced fruit over it and cover the remaining minced meat.
• Pour the thickened stock over the top.
• Roll out the remaining pastry into a round to make a lid for the pie.
• Brush the rim of the case with a little more egg white and cover with the lid.
• Press the edges to seal, and make escape slits for steam.
• Decorate with the pastry trimmings and glaze with the egg white.
• Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes.
• Remove from the oven and cool slightly before serving.
• Slice into individual pieces and serve warm or at room temperature.