A 4 & 20 Meat Pie Recipe

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A 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
A 4 & 20 Meat Pie

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This is a recipe for A 4 & 20 Meat Pie from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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A 4 & 20 Meat Pie

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A 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.

Serves: 12

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

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