Recipe - 4 And 20 Meat Pie

BASE
8 ounce Flour
One half teaspoon Salt
One fourth pt Water
2 ounce Beef drippings

TOP
12 ounce Puff pastry
Beaten egg for glaze

FILLING
1 pound Minced beef
1 "cube" beef stock
1 teaspoon Salt
Pepper to taste
One half pt Water
1 pn Nutmeg
3 tablespoon 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini