| 1 | Mix all base ingredients thoroughly. |
| 2 | Roll out to about 1/8" thickness. |
| 3 | Roll out puff pastry to ? thickness. |
| 4 | Saute the beef. |
| 5 | Dissolve the stock cube in the water, add to beef. |
| 6 | Season to taste. |
| 7 | Sprinkle with flour and cook till flour is browned and incorporated well. |
| 8 | Adjust seasoning and coloring to taste. |
| 9 | Make pies by putting scoops of about ?cup on the base crust. |
| 10 | 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). |
| 11 | Cut around the filling, creating individual pies. |
| 12 | Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned. |
| 13 | Fm: dan perlman 71370,142 |
