BASE
8 oz flour
1/2 tsp salt
1/4 pt water
2 oz beef drippings
TOP
12 oz puff pastry
1 beaten egg for glaze
FILLING
1 lb minced beef
1 cube beef stock
1 tsp salt
1 pepper to taste
1/2 pt water
1 pinch nutmeg
3 tbsp flour
1 brown food coloring
Directions
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 350 degrees till puffed and browned.
Fm: Dan Perlman 71370,1423
Servings: 12 servings
4 & 20 Meat Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie
The History of Recipes
It is possible to track the history of `recipes` way back into history, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which date from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals served to the upper classes of that period. Over the following few centuries, the rich and powerful families of Europe tried to serve the most exotic meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this 4 & 20 Meat Pie recipe.
