4 & 20 Meat Pie Recipe

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4 & 20 Meat Pie Ingredients

BASE

8 oz flour
1/2 tsp salt
1/4 pt water
2 oz beef drippings

TOP

12 oz puff pastry
1 beaten egg for glaze

FILLING

1 lb minced beef
1 cube beef stock
1 tsp salt
1 pepper to taste
1/2 pt water
1 pinch nutmeg
3 tbsp flour
1 brown food coloring

A Recipe for
4 & 20 Meat Pie

Soup and fish explain half the emotions of human life.
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This 4 & 20 Meat Pie recipe is one of many in our Meat Category.

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This Recipe for 4 & 20 Meat Pie is one of thousands in the Recipes-to-go Meat Cookbook.

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4 & 20 Meat Pie Recipe
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He who does not mind his belly will hardly will hardly mind anything else.
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This is a recipe for 4 & 20 Meat Pie from the recipe cookbook of Recipes-to-go (Meat)

No man in the world has more courage than the man who can stop after eating one peanut.
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4 & 20 Meat Pie recipe - a tasty recipe for you to add to your collection!
Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
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No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

4 & 20 Meat Pie

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

4 & 20 Meat Pie Directions

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.

Fm: Dan Perlman 71370,1423

Serves: 12

4 & 20 Meat Pie Recipe brought to you by Recipes To-Go

4 & 20 Meat Pie Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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