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home > recipes > pies > four and twenty meat pie
from USA This is one really yummy recipe from one of Oz's famous bakeries. I have had these many times, but usually I make single pies in preference to individual ones. Enjoy...Angel 4 & 20 MEAT PIE Yield: 12 Servings BASE: 8 oz Flour ½ ts Salt ¼ 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 ½ 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° F. till puffed and browned.

Four and Twenty Meat Pie


average rating = 4 stars(4.00001 comment available)
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list all recipes for PIES (145)
list all Australian/South Pacific recipes (81)
list all recipes by ANGEL-FOOD.CHAT (58)


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keyword: twenty
ethnicity: australian/south pacific
recipes for pies
recipes by angel-food.chat
Email Address:
(posted July 13, 2000)

from USA

This is one really yummy recipe from one of Oz's famous bakeries. I have had these many times, but usually I make single pies in preference to individual ones.

Enjoy...Angel

4 & 20 MEAT
PIE
Yield: 12 Servings

BASE:
8 oz
Flour
½ ts
Salt
¼ 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
½ 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° F. till puffed and browned.



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from canberra, Australia wrote:1  1

tastes great
4 starsFebruary 2, 2003


 
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