Mix the Moroccan spice into the flour in a large bowl. Coat each piece of meat in the spiced flour (keep left over flour aside) and fry in electric pressure cooker until it’s got some colour. Add the mutton stock and red wine vinegar and cook under pressure until the meat comes off the bones easily. Remove the meat keeping the cooking liquid in the cooker. Remove the bones and discard. Cut the meat into bite sized chunks and allow to cool. Mix the left over spiced flour with a bit of water to form a slurry and add to the cooking liquid in the pressure cooker. Stir while it thickens on low heat. Stir the butter into the gravy. It gives a rich glossy finish and taste to it. Keep the gravy for serving with the pies.
After rolling out the dough and cutting shapes of choice, pile a little heap of the cooled venison meat onto one side of the pie. With water moisten around the edge of the shape and fold over the dough, pressing the edges closed and decorate with a fork or make a curly edge with your fingers.
Paint with beaten egg and bake as per recipe below.

I made double recipe of the dough and added 2 heaped tablespoons of digestive bran.
https://yourrecipeblog.com/r…/kookwater-deeg-vir-pasteitjies/

Resicpe posted by Elsabie Templeton
Photo:  Elsabie Templeton