—–BASE—– 8 oz Flour
1/2 tsp Salt
1/4 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 tsp Salt
Pepper to taste 1/2 pt 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 t aste. 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 arou nd the filling and top with the puff pastry, using the egg glaze as a “glue” (tr y 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.