Mix beef and pork mince with carrots, onion, parsley, marjoram, salt, pepper, and brandy.
Cover filling and chill for two hours or overnight.
Melt butter over low heat and set aside to cool.
Combine flour and salt in a bowl, then stir in beaten eggs and water.
Gradually add melted butter, form a ball of pastry, and rest for two hours.
Divide pastry into six portions and roll into 18cm by 20cm rectangles.
Place a portion of filling in each pastry rectangle and seal the edges with egg wash.
Place parcels seam-side down on a lined tray and lightly score the pastry tops.
Preheat your oven to 180°C.
Create a small hole in each pie and insert a 1.5cm wide pastry chimney strip.
Brush pies with egg wash and bake for 45 minutes before cooling completely.
Soften gelatine in cold water for five minutes, then squeeze out excess moisture.
Gently heat wine, dissolve gelatine in it, and transfer to a jug to cool.
Slowly pour the wine mixture into the pie chimneys until halfway full.
Refrigerate pies for at least three hours until the jelly has set.