4 and 20 Meat Pie

Title:
4 and 20 Meat Pie

Yield:
12 Servings

Categories:
Meats,
Pies




Ingredients:




------------------------------------BASE------------------------------------


     8 oz Flour


   1/2 ts Salt


   1/4 pt Water


     2 oz Beef drippings





------------------------------------TOP------------------------------------


    12 oz Puff pastry


          Beaten egg for glaze



----------------------------------FILLING----------------------------------


     1 lb Minced beef


     1    "cube" beef stock


     1 ts Salt


          Pepper to taste


   1/2 pt Water


     1 pn Nutmeg


     3 tb Flour


          Brown food coloring





 Mix all base ingredients thoroughly.  Roll out to about 1/8" thickness.


 


 Roll out puff pastry to 1/4" 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 1/4 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.


 


 Fm: Dan Perlman 71370,1423


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini