A 4 and 20 Meat Pie

• 8 ounces flour, all-purpose
• 1/2 teaspoon salt
• 1/4 pint water
• 2 ounces beef drippings
• 12 ounces puff pastry
• 1 pound beef minced
• 1 teaspoon salt
• 1/2 pint water
• 1 pinch nutmeg
• 3 tablespoons flour, all-purpose

1. Mix all base ingredients thoroughly.
2. Roll out to about 18 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 until flour is browned and incorporated well.
8. Adjust seasoning and coloring to taste.
9. Make pies by putting scoops of about 1/4 cup on the base crust.
10. Cut around the filling, creating individual pies.
11. Brush the top with more egg glaze for color and bake at 350F (180C) until puffed and browned.

flour, salt, water, beef drippings, pastry, beef, salt, water, nutmeg, flour

Taken from recipeland.com/recipe/v/a-4-20-meat-pie-45948 (may not work)