English Cornish Pastries
To each 1/2 lb meat
Take 1 potato
1 small onion
Grind together with course cutter and moisten with a good thick brown sauce or leftover gravy. Add seasonings to taste. Make pastry for pies. Roll out pastry and cut into 3-4 inches in diameter. Place some of the meat mixture on each. Top with another round of pastry, having dampened the edges in order that the rounds will stick together. Press edges will with a fork or make a frill around as for pies. Bake in good oven (350-400 degrees) for about 40 minutes. Pastries can be made of cooked meat and cooked vegetables, but then only bake for 20-30 minutes.
- - Mrs. Sig Holland
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
To each 1/2 lb meat
Take 1 potato
1 small onion
Grind together with course cutter and moisten with a good thick brown sauce or leftover gravy. Add seasonings to taste. Make pastry for pies. Roll out pastry and cut into 3-4 inches in diameter. Place some of the meat mixture on each. Top with another round of pastry, having dampened the edges in order that the rounds will stick together. Press edges will with a fork or make a frill around as for pies. Bake in good oven (350-400 degrees) for about 40 minutes. Pastries can be made of cooked meat and cooked vegetables, but then only bake for 20-30 minutes.
- - Mrs. Sig Holland
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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