Join our community of 201,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. The iconic Four ‘n Twenty Pie was invented in Bendigo, Victoria by L.T. 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). Owing to increased demand he opened a bakery in a pavilion of the showgrounds, later moving to bigger premises. Time permitting, make the meat filling the day before and let the flavours develop overnight in the fridge. Whether you're at the game, coming home from a workout, heading out with friends, or just kicking back on the couch, nothing fills the spot like a Four'N Twenty ® Meet the Four'N Twenty ® Beef Pie. Road testing the pieMaking your own pies is a time intensive process – a three day one in this case. Then the breakfast pie – egg and mushroom being my favourite – entered my life as a hangover remedy when I first moved to Sydney, second only in effectiveness to vegemite on toast and perhaps a fried egg roll. We’d huddle in the car, tooting the horn whenever my brother’s team scored a goal, braving the cold in our black duffle coats to scoff down a sauce covered pie at half time. “Pie mixes should always be cooked slowly, it just intensifies the flavours,” he says. The beef pie was a particular hit with my eight-year-old nephew, who described it as “like a stew only smoother”. He gobbled up the filling but left a fair bit of the pastry, particularly the shortcrust. This helps to thicken it. Our brand new plant based Four’N Twenty pie is available at service stations, supermarkets and soon at stadiums. Absolutely. Mix all base ingredients thoroughly. But it’s not quite the real deal, is it? Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet. If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes. At work he thickens pie fillings with a roux. Four'N Twenty Pie Time. “When the top is golden brown and I can spin the pie in the mould, that’s when I know it’s ready,” he says. Bearing in mind the all important ratio of filling to pastry, the shortcrust should be rolled out to a thickness of 3-4mm. Mix all base ingredients thoroughly. He started selling them at the Royal Melbourne Agricultural Show in 1949. The Pie With Heart and Soul. BASE8 ounces flour1/2 teaspoon salt1/4 pint water2 ounces beef drippings TOP12 ounces puff pastry1 beaten egg for glaze FILLING1 pound minced beef1 beef bouillon cube1 teaspoon salt black pepper, to taste1/2 pint water1 pinch nutmeg3 tablespoons flour brown food coloring. His recipe includes shortcrust pastry. What does an extra sachet of sauce on your meat pie mean? Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. Roll out puff pastry to 1/4" thickness. Dissolve the stock cube in the water, add to beef. Sprinkle with flour and cook till flour is browned and incorporated well. Although he would perforate the lid of a family sized pie. He likes the rustic look when some of the juices escape from the sides to run over the top of the pie. It was once one of the many imponderables of Australian life. Season to taste. For every single Australian from the sofa to the schoolyard, on the sidelines and up in the member's stands. The meat-free pie will be made mainly from soy protein using the same pastry and seasoning so as to resemble the original meat version. Click Here To Read How The Legend Began. NOW AVAILABLE IN THE UNITED STATES. What memories do you associate with meat pies? Top tipFalson doesn’t prick a hole in the top of his pie to let the steam escape, although this is a matter of personal preference. Freezing cold Saturdays at the local footy ground watching my little brother master the drop punt. The plain beef is all about the footy for me - the canteen pie warmer stacked full of Four‘n Twenty’s so hot they’d burn your mouth. For a golden coloured top, brush the top with egg yolk before baking. Full coverage: Melbourne Food and Wine Festival 2012. Roadtesting the homemade pie.Credit:Sarah McInerney. It is important the filling is cold when spooned into the case to avoid the pastry going soggy or oily.