Meat Pie

Ingredients

• 4 lb. puff or rough puff pastry
• 14-14 lb. cut up steak or ox cheek
• 1 teaspoon salt
• Pepper to taste
• 1 tablespoon flour and gravy powder (mixed)

Method

1. 1

   Cut the meat into pieces, cover with water, and simmer for 2.5 hours, adding salt and pepper after 1 hour.

2. 2

   Thicken with flour and gravy powder blended in water.

3. 3

   Turn into a pie-dish, roll out pastry, and place on the dish.

4. 4

   Brush with egg or milk and bake for 30-45 minutes.

Nutrition per serving

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 3. The excerpt below is the record exactly as published.

meat pies, mince pies, vanilla slices and for any of the uses to which you put the real thing. 8 oz. Albatross Self-Raising Pinch of salt Flour 6 oz. butter or butter and 4 teaspoon lemon juice lard mixed Cold water to mix Sift the flour and salt into a bowl, cut the fat into walnut sized pieces direct into the flour bowl. Add water and lemon juice to make a soft but not too wet pastry. Work into a pliable dough with as little handling as possible, turn it on to a board and roll out into a strip, sprinkling it with a little flour. Fold in three and press the edges together, again press down with the rolling-pin to trap and hold the air. T Give the paste a half turn and roll out. Repeat this rolling and turning four times, resting the pastry, after every other rolling, in a cool place for 10-15 minutes. If possible, allow to rest for an hour or so after it has been made. Note.—All pastry should be kept as cool as possible during its making and until it is used. MEAT PIE 4 lb. puff or rough puff pastry 14-14 Ib. cut up steak or ox (see page 7) cheek 1 teaspoon salt Pepper to taste 1 tablespoon flour and gravy powder (mixed)

Cook this with the app: pantry check, scaling, and the assistant.