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Recipe: 4 And 20 Meat Pie
Similar Categories: Meat, Pie
4 & 20 MEAT PIE
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.
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.
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