A 4 & 20 Meat Pie
:)
Yield
12 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 8 | ounces | all-purpose flour |
|
| ½ | teaspoon | salt |
|
| ¼ | pint | water |
*
|
| 2 | ounces |
beef
drippings |
|
| Top | |||
| 12 | ounces | puff pastry |
|
| Filling | |||
| 1 | pound |
beef
minced |
|
| 1 | teaspoon | salt |
|
| ½ | pint | water |
*
|
| 1 | pinch | nutmeg |
*
|
| 3 | tablespoons | all-purpose flour |
|
Trans-fat Free, Sugar-Free
Directions
Mix all base ingredients thoroughly.
Roll out to about ⅛ inch thickness.
Roll out puff pastry to ¼ inch thickness.
Sauté the beef.
Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook until 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.
Cut around the filling, creating individual pies.
Brush the top with more egg glaze for color and bake at 350℉ (180℃) until puffed and browned.
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