Place meat in a saucepan, stir over low heat until meat is well browned, drain surplus fat, add crumbled stock cubes, water, salt and pepper, nutmeg. Stir until boiling, reduce heat, cover and simmer gently for 20 minutes, remove from heat. 

Combine extra water and flour, stir till smooth, add the flour mixture to the meat, stir till combined, return to heat, stir till meat boils and thickens, add soy sauce, mix thoroughly. simmer uncovered for 5-10 minutes, remove from heat and allow to cool.  

To make the base:  Sift the flour and salt together in a bowl. Place water and dripping in a saucepan, stir till dripping melts, remove from heat. Make a well in the centre of dry ingredients, add the liquid, stir till combined. Turn out on a lightly floured board, knead lightly. Roll out pastry to line 8 greased pie tins (around the same size tin as a pot pie comes in) cut off excess pastry from the sides of the tins, fill the base with cold meat filling.  

Pie crust (top):  Make up puff pastry (according to directions on packet), roll out on a lightly floured board, cut into rounds for top of pies (use a saucer as a guide for size) wet edges of base pastry and gently press tops into place, trim edges with a sharp knife. Brush tops with combined egg yolk and water. Bake in a hot oven for 5 minutes until golden brown, reduce heat to moderate and bake a further 10 minutes. Serve with tomato sauce on top.