A 4 & 20 meat pie

 
                             A 4 & 20 Meat Pie
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Australian                       Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BASE-----
    8      oz            Flour
      1/2  tsp           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      tsp           Salt
                         Pepper to taste
      1/2  pt            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 t aste.  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 arou nd the filling and top with the puff pastry, using the egg
 glaze as a "glue" (tr y 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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