Title: A 4 and 20 meat pie
 Categories: Australian, Beef
      Yield: 12 Servings
 
----------------------------BASE---------------------------------
      8 oz Flour
    1/2 ts Salt
    1/4 pt Water
      2 oz Beef drippings

----------------------------TOP---------------------------------
     12 oz Puff pastry
           Beaten egg for glaze

--------------------------FILLING-------------------------------
      1 lb Minced beef
      1    "cube" beef stock
      1 ts Salt
           Pepper to taste
    1/2 pt Water
      1 pn Nutmeg
      3 tb Flour
           Brown food coloring
 
  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.