4 And 20 Meat Pie Recipe

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 bouillon cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and well incorporated. Adjust seasoning and coloring to taste.

Make pies by putting 4 scoops of about 1/4 cup beef mixture, evenly separated, on the base crust. Brush with egg glaze around the scoops of filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets).

Cut around each scoop of filling, pressing topping onto base crust, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned, about 25 minutes.