In a large skillet, over medium heat, caramelize the finely chopped onions in coconut oil (or butter). Add the cubed squash, chestnuts, honey, sage, paprika and 1/2 teaspoon of smoked salt. Toss gently. Cover and cook until the squash is soft but not mushy.
Meat Prep
In a separate pan, over medium heat, cook the meat, stirring and breaking apart until pink is gone. Drain off fat. Add garlic and 1 teaspoon of hot sauce and stir. Set aside for a moment.
Remove cooked squash mixture from its pan into a bowl. Over medium heat, deglaze those yummy bits from the pan with wine, stirring and scraping the pan to enfold its flavors into the wine.
Add the cooked meat, to the pan with the wine, stir. Add the squash mixture on top of meat, and spread out. Lay kale on top of squash and place lid on quickly. Allow the kale to steam for about 5 minutes. Remove the lid and gently fold ingredients together, being careful not to mash the squash. (This step can be done in advance, or even a day before and refrigerate until ready to complete the dish.)
Sauce Prep
In a small saucepan, over medium-low heat, make a roux with 2 tablespoons of coconut oil or butter, and flour, stirring quickly as they come together into a paste.Add the juice and stir quickly. Add salt and remaining hot sauce, and whisk into a sauce. Add water a little at a time to make the consistency of a gravy. Pour the sauce over the meat and squash mixture, gently folding it into the mixture.
At this point you can prep the four baking dishes (16 oz. each), or one dish if you plan to make one large meat pie, by placing the filling in the baking dish/dishes.
Pastry
Roll out pastry on a floured surface. Using a bowl the same size as the baking dishes, press 4 circles. (Tip: I use parchment paper to roll the dough onto, and then cut the paper under the circles. It makes for an easy step when placing the pastry on top for baking)
Assemble
Preheat the oven to 350.
Place each pastry circle on top of the prepared, filled baking dish/dishes.
In a cup, the egg with a drizzle of water to make an egg wash . Generously baste the egg wash on top of the pastry (for a golden finish). Sprinkle a little course salt on top pastry.
Bake for about 25-30 minutes, until tops are golden.