Flaky pastry: Sift together flour and salt.
Grate chilled butter in four quarters (62.5 g each) and cut first quarter into flour mixture.
Keep remaining three quarters chilled separately.
Mix water and brandy and cut into flour mixture.
Knead until smooth and elastic.
Roll out thinly on level surface and spread first quarter of chilled butter on top.
Fold dough over to triple thickness, fold sides over and place in refrigerator until chilled.
Roll out until very thin.
Repeat process until all the butter has been used.
Keep chilled and use as required.
Filling: Sauté onion in butter until transparent.
Add meat and brown slightly.
Add salt, pepper and mace.
Tie cloves and allspice berries in a muslin bag and add.
Pour in wine and meat extract and bring to the boil.
Reduce heat and simmer until soft and meat separates from bone.
Remove bones and muslin bag.
Beat egg-yolk and lemon juice together and stir into meat mixture.
If required, gravy may be thickened with flour mixed with a little water.
Ladle meat into pie dish and place bones on top to support pastry.
Cover with flaky pastry shell.
Cut slits into pastry to allow steam to escape.
Brush with beaten egg and bake in a preheated oven at 220°C for 15 minutes.
Reduce heat to 200°C and bake for 10 more minutes until golden brown and done.