Fish Pasty

Ingredients

• 6 ozs. rough puff or flaky pastry.
• 1 teaspoonful chopped parsley.
• 1 teaspoonful capers, cut up.
• 6 ozs. cold cooked fish.
• + pint white sauce.
• 1 chopped hard-boiled egg.

Method

1. 1

   Make a white sauce, add to it the fish, hard-boiled egg, chopped parsley, and capers.

2. 2

   Season.

3. 3

   Roll pastry into an oblong 8 inches by 6 inches, trim edges, and place across a baking sheet.

4. 4

   Place fish mixture in centre, moisten edges, and fold across in envelope shape; glaze with egg and decorate with leaves of pastry.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.

Fish Pasty Number 7. Time 30 minutes. Shelf 3rd. 6 ozs. rough puff or flaky 1 teaspoonful chopped parsley. pastry. 1 teaspoonful capers, cut up. 6 ozs. cold cooked fish. + pint white sauce. 1 chopped hard-boiled egg.

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