Banbury Meat Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
The thickness of the Banbury meat and the size of the squares should be regulated by the price they are sold at.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 3. The excerpt below is the record exactly as published.
a sheet of puff paste, about the eighth of an inch in thickness, or rather thicker, and sufficiently large to cover the tin. Then put on a layer of Banbury meat, about half an inch thick.* Roll out a sheet of paste as thick again as the bottom crust, and lay it over the top; trim the paste from the sides, and divide the top into small squares. Bake it in a moderate oven; as soon as it is done, dust the top well with loaf-sugar dust
Cook this with the app: pantry check, scaling, and the assistant.