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
Experts have tracked the existence of recipes far back into the distant past, in fact as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these old records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some tablets in ancient 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 tried it feel wonderful. During Roman times 25BC a man called Apicius created a number of documents detailing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including some that we all recognise such as bay, rue and dill. Closer to modern times, we have a couple of recipe books dating from the fourteenth century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is served today, but instead accounts of the types of meals served to the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created a surge in cookery books, some of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this 4 & 20 Meat Pie recipe.
