bake a pie within a pie

Oh dear!

This goal has rather been superceded by other culinary ambitions, primaily involving hickens and chickpeas.

I shall try to bake another pie this week, with potatoes and pork.

I think I have found the ideal pastry, which is made of butter, not lard.

I have made a fine pie with it.

Now I think I can go ahead with the pie within the pie.

I have found out more about pastry: the thing seems to be to use a 50% butter 50% lard mix.

I feel ready to have another bash at this tomorrow or today.

Proof of the pudding…

Here is the pie.

the pastry is ok, if a little too brittle and too uneven in thickness.

otherwise, not too bad.

next, the Pie within…

Have lard, will work on pastry tonight.

It has become so hot that baking seems quite inappropriate.

But perhaps the pie within the pie could be a cold pie.

This shall all have to wait until after the Paraguay trip, however- about a week .

A 4 & 20 meat pie
Category: Australian, Beef
Yield: 12 Servings

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.