Apple Pasties

Ingredients

• 1 lb. of apples
• 1 lb. of flour
• 1 lb. of butter
• 1 lb. of lard

Method

1. 1

   Make a nice pastry with flour, lard and butter, putting the lard in first.

2. 2

   Roll the pastry out, and divide the butter in three pieces, put this on the top of the pastry, fold, and roll out three times before using.

3. 3

   Cut the pastry into rounds the size of bread plates.

4. 4

   After lining each plate with a piece of pastry, cover with a layer of apples cut into thin slices, with enough sugar according to taste.

5. 5

   Then put another piece of pastry on top, and brush over with milk.

6. 6

   Put into a quick oven for 30 minutes, and if too hot put butter paper on top of pastry.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 29. The excerpt below is the record exactly as published.

1 lb. of apples. .Sugar to sweeten. 2 eggs. I gill of milk. I’incli of ginger. A little castor sugar. Pare, core, and cook the apples in a little water. Sweeten to taste and pour into a pie-dish. Peat the yolks, add the 68 milk heated, and pour this custard over apple pulp. Next whisk up the whites of the eggs with the castor sugar, and pile roughly on the top. Cream may be used instead of white of egg. APPLE PASTIES. I lb. of apples. I lb. of flour. i lb. i lb. of butler

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