BE-RO Fruit Pasty
From Be-Ro home recipes, 1940
Presented as published in 1940. 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 Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 5. The excerpt below is the record exactly as published.
MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Cut into two portions and roll these out the size of a small dinner plate. Grease an old plate and cover it with one portion of the Paste. Then cover the centre with the Meat, and wet the edge all round. Cover with the other round of Paste and press the edges together. Trim the edge and decorate the top with cuttings of paste. Brush over with beaten Egg (or Milk). PRICK THE TOP and BAKE IN A HOT OVEN (425°-450° F.) about half an hour. BE-RO Fruit Pasty Prepare 4-lb. FRUIT, and MIX WITH SUGAR to sweeten
Cook this with the app: pantry check, scaling, and the assistant.