-- Cook onion and meat until meat is well browned.

-- Add 3/4 cup water, bouillon cubes (or Vegemite), sauces and seasonings.

-- Bring to a boil and simmer for 15 minutes.

-- Blend flour and remaining water, add to meat and bring to a boil. Stir for 5 minutes. (I usually add about more flour/water than called for.)

-- Cool.

-- Cut the puff pastry to fit the top of the pie.

-- Spoon the cooled meat mixture into the pie crust.

-- Moisten edges of pastry with water and top with puff pastry, pressing down to seal the edges. Glaze with egg. (I also score the puff pastry around the edge and make some X'es in the middle with a sharp knife; it helps it to puff up.)

-- Bake at 450(F) degrees for 15 minutes.

-- Reduce heat to 375(F) degrees for 25 minutes or until golden. (Watch the pie carefully as it doesn't always take this long.)