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
We can track the history of written recipes way back into distant history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient records were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including some familiar names like thyme, fennel and parsley. As we move on, we have a couple of cookery books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food served to the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a surge in books on cookery, some of which still exist in academic collections. During the following few hundred years, the rich families of Europe competed to lay on the most extravagent meals, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cooking publications are highly popular mostly as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this 4 & 20 Meat Pie recipe.
