4 and 20 meat pie

Yield: 12 Servings

Measure Ingredient
8 ounces Flour
½ teaspoon Salt
¼ pint Water
2 ounces Beef drippings
12 ounces Puff pastry
\N \N Beaten egg for glaze
1 pounds Minced beef
1 \N \"cube\" beef stock
1 teaspoon Salt
\N \N Pepper to taste
½ pint Water
1 pinch Nutmeg
3 tablespoons Flour
\N \N Brown food coloring




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.

Fm: Dan Perlman 71370,1423

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

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