Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
A 4 & 20 Meat Pie
Yield: 12 Servings
Ingredients and directions for this recipe
8 oz Flour
1/2 ts Salt
1/4 pt Water
2 oz Beef drippings
12 oz Puff pastry
Beaten egg for glaze
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"
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.