Fry the meat in butter for a couple of minutes or so, remove, and put to one side. Fry the onion until soft, and then stir in the cabbage and spices, and cook 2 to 3 minutes more. Remove from the heat, and stir in the herbs.
Roll out the pastry, and cut out 8 circles, four large ones and four smaller ones. Put the smaller ones on a baking sheet lined with baking parchment. Heap the cabbage, partridge, rice and chopped egg on each pastry circle, leaving a
Make a small hole in the centre of each pie, and keep it open with a roll of greaseproof paper. Brush the pies all over with the glaze, and bake in a preheated oven at 200°C/400°F/ gas mark 6 for 20 minutes. Turn the heat down a couple of notches and carefully pour in the stock, removing the paper, and bake for a further 10 to 15 minutes.
© 2000 Frances Bissell. All rights reserved.