First off, in a mixing bowl, combine the ingredients for the pastry and work through it until you have a firm dough. Refrigerate.
In a saucepan, heat the oil until smoking hot, and flash fry the meat until just done. Remove from pan.
Add the rest of the oil and saute the vegetables, until translucent and soft.
Add the herbs, stock and flour, season and simmer for a few minutes until slightly thickened.
Add the meat, mix through.
Roll the dough to about 2 mm thick, and press out if you need individual pies, or simply line a pie dish with dough, fill it up with filling, and cover it with another topping of dough. Egg wash the top.
Bake in the oven for 15 minutes until golden brown, at 180 degrees Celsius.