Four and Twenty Meat Pie submitted by [EMAIL PROTECTED] from NSW, Australia Categories: beef, australian, pie, meat Yield: 12 Servings BASE 8 oz Flour 1/2 tsp Salt 1/4 pint Water 2 oz Beef drippings TOP 12 oz Puff pastry Beaten egg for glaze FILLING 1 lb Minced beef 1 "cube" beef stock 1 tsp Salt Pepper to taste 1/2 pint Water 1 pinch Nutmeg 3 Tbsp 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. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
