A 4 and 20 Meat Pie

-----------------------------------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.