Preheat the oven to 425°F and put a large baking sheet inside to heat up.
Put the flour and salt into a food processor. Add the butter and blitz into a fine crumb.
Allow the machine to run, add the chilled water and let run until the dough comes together.
Divide the pastry dough into 8 equal portions. Shape each portion into a thick disc. Wrap and chill for about 15 minutes.
Roll out 4 of the discs into a circle about 2.5 mm thick and use to line the base offour pie ties. Trim off any excess and reserve the scraps (for decorating later). Chill for 15 minutes.
Fill each pie with the minced be’f filling (or filling of your choice).
Brush the pie rims with the beaten egg to allow for a tight seal.
Roll out the remaining pastry discs to be 2.5mm thick. Cut two into circular discs to cover 2 of the pies. Cut two into 8 1.5 cm strips to make a 4 by 4 lattice to cover the other 2 pies.
Using the remaining scraps to decorate thepies as desired. Roses work well as decorations. Use beaten egg to secure any decorations. Chill pies for 10 minutes.
Brush each pie with the beaten egg.
Bake the pies on the heated baking sheet for 25 minutes or until the paster is a rich golden brown.
Serve and Enjoy!!