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Print this Recipe    Meatpies 12

4 & 20 MEAT PIE (Australian)
Yield: 12 Servings

8 oz flour
1/2 tsp salt
1/4 pint water
2 oz beef drippings

12 oz puff pastry
beaten egg for glaze

1 lb minced beef
1 cube beef stock
1 tsp salt
pepper to taste
1/2 pint 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 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 300 F. till puffed and
browned.

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