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4 & 20 Meat Pie

Ingredients & Directions


BASE
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.

Fm: Dan Perlman 71370,1423

Yields
12 Servings

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