Ingredients
8 oz. flour
1/2 tsp. salt
1/4 pint water
2 oz. beef drippings
12 oz. puff pastry
1 beaten egg for glaze
1 lb. minced beef *
1 cube beef stock
1 tsp. salt
Pepper, to taste
1/2 pint water
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Mix all base ingredients thoroughly. Roll out to about 1/8-inch thickness. Roll out puff pastry to 1/4-inch 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 colouring 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 180C/350 degrees F. until puffed and browned.
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Savory pie mastery — British meat pies, hot water crust, decoration
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work