Ingredients
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: Meat; Pie
The History of Recipes
Written recipes as a concept can be tracked far back into the far past, in truth as far back as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old cook books were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian 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 anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and dessert, something we still use today. Additionally, he tells us how the cooks of his times made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and parsley. As our culinary historical trip moves to more modern times we find two books published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the rich. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including rosemary and coriander. These new culinary innovations led to an increase in recipe manuscripts, many of which still exist in academic collections. By the arrival of the twentieth century, cookbooks were starting to become popular as a result of more people being able to read, more leisure time and being a little richer. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this 4 & 20 Meat Pie recipe.
