A 4 and 20 meat pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour |
| ½ | teaspoon | Salt |
| ¼ | pint | Water |
| 2 | ounces | Beef drippings |
| 12 | ounces | Puff pastry |
| Beaten egg for glaze | ||
| 1 | pounds | Minced beef |
| 1 | \"cube\" beef stock | |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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