Little Meat Pies

Ingredients

• Line large, deep patty tins
• diced cooked chicken
• diced cooked lamb, or veal
• a very little diced ham or broiled bacon
• strong, highly seasoned stock
• a little minced parsley
• grated onion

Method

1. 1

   Line patty tins with pastry, cut rounds for covers.

2. 2

   Fill with meat, pour in stock, add parsley and onion.

3. 3

   Wet edges, press on covers.

4. 4

   Bake in hot oven, glaze with egg-white before removing.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 9. The excerpt below is the record exactly as published.

Little Meat Pies Line large, deep patty tins with rich pastry, cut the remainder of the dough into rounds to fit the tins and cut a slit in the centre of each. Fill the pies with diced cooked chicken, lamb, or veal, adding a very little diced ham or broiled bacon, if at hand, pour in strong, highly seasoned stock, add a little minced parsley and grated onion

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