A 4 & 20 meat pie
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour |
| ½ | teaspoon | Salt |
| 12 | ounces | Puff pastry |
| 1 | pounds | Minced beef |
| 1 | \"cube\" beef stock | |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| ¼ | pint | Water |
| 2 | ounces | Beef drippings |
| Beaten egg for glaze | ||
| ½ | pint | Water |
| 1 | pinch | Nutmeg |
| 3 | tablespoons | Flour |
| Brown food coloring | ||
Directions
BASE
TOP
FILLING
Mix all base ingredients thoroughly. Roll out to about ⅛" thickness.
Roll out puff pastry to ¼" thickness.
Saute the beef. Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste.
Make pies by putting scoops of about ¼ cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned.
Related recipes
- 4 & 20 meat pie
- 4 and 20 meat pie
- A 4 and 20 meat pie
- A fourteenth century pie
- Aussie meat pie filling
- Australian meat pie
- Beef pie
- Cheesy meat pie
- Deep dish meat pie
- Impossible meat pie
- Kerry's meat pie
- Lamb pie
- Meat and potato pie
- Meat pie
- Meat pies
- Mixed meat pie
- New england meat pie
- Pizza meat pie
- Quick and easy meat pies
- Sunday's beef pie