4 and 20 Meat Pies

• 8 oz. flour
• 1/2 tsp. salt
• 1/4 pint water
• 2 oz. beef drippings
• 12 oz. puff pastry
• 1 beaten egg for glaze
• 1 lb. minced beef *
• 1 cube beef stock
• 1 tsp. salt
• Pepper, to taste
• 1/2 pint water
• 1 dash nutmeg
• 3 tbsp. flour
• Brown food coloring

1. Mix all base ingredients thoroughly.
2. Roll out to about 1/8-inch thickness.
3. Roll out puff pastry to 1/4-inch thickness.
4. Saute the beef.
5. Dissolve the stock cube in the water, add to beef.
6. Season to taste.
7. Sprinkle with flour and cook till flour is browned and incorporated well.
8. Adjust seasoning and colouring to taste.
9. Make pies by putting scoops of about 1/4 cup on the base crust.
10. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue".
11. (Try not to leave large air pockets).
12. Cut around the filling, creating individual pies.
13. Brush the top with more egg glaze for color and bake at 180C/350 degrees F. until puffed and browned.

flour, salt, water, beef drippings, pastry, egg, beef, beef stock, salt, pepper, water, nutmeg, flour, brown food coloring

Taken from www.foodgeeks.com/recipes/17667 (may not work)