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.
Servings: 12 servings
A 4 & 20 Meat Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie
The History of Recipes
Historians have proved the existance of recipes way back into the distant past, at least as far as early Egypt, and possibly even further. In practice though, mostly, these ancient recipes were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals were divided into starters, main course and afters, a style of dining still practiced today. Aspicius informs us how the Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and asafoetida. For the centuries that followed, the powerful and wealthy houses strove to offer the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections 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, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cook books are greatly in demand mostly as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this A 4 & 20 Meat Pie recipe.
