Miller’s Lunch-Time Morsels

Ingredients

• 8 ozs. flour
• 1 level teaspoonful Miller’s British Baking Powder
• 1 level teaspoonful salt
• 3 ozs. lard
• 4 tablespoonsful cooked lentils
• 4 tablespoonsful breadcrumbs
• a pinch of salt and pepper
• a pinch of mixed herbs
• a pinch of curry powder

Method

1. 1

   Make the pastry in the usual way.

2. 2

   Roll out and cut into large circles.

3. 3

   Wash and cook the lentils; add the breadcrumbs and seasonings, mixing well together.

4. 4

   Put a portion of mixture on each circle of pastry, moisten the edges and make into pasties.

5. 5

   Bake in a hot oven until a golden brown.

Nutrition per serving

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 5. The excerpt below is the record exactly as published.

1 level teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder. Rub in the fat. Mix in the mashed potatoes lightly and mix to a fairly stiff dough with cold water. SHORTCRUST PASTRY 8 ozs. flour 4 teaspoonful salt 4 ozs. lard Cold water to mix . $ teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, rub in the fat with the finger tips, lifting the mixture up to enclose plenty of air. Mix to a stiff paste with cold water. Use for savoury pies. RICH POTATO SHORTCRUST 4 ozs. flour 25025. fab 3 ozs. mashed potatoes 4 teaspoonful salt Cold water 4 teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, rub in the fat. Add the mashed potatoes and mix in lightly with cold water to a stiff dough. Use for fruit pies, tarts, etc. 15 MTGE Rees Se OPR er OuNi Ema ASKIN 2 POTATO PASTRY WITHOUT FAT 8 ozs. warm mashed potatoes A little salt 4 ozs. flour 1 teaspoonful Miller’s British Baking Powder Mash the potatoes while hot. Add the flour, salt and baking powder and work into a paste without any liquid. Roll out as required and use for savoury pies. This pastry is very good if eaten hot. POTATO SUET-CRUST PASTRY 6 ozs. flour 2 ozs. suet 2 ozs. breadcrumbs Pinch of salt 2 ozs. grated raw potato Cold water $ teaspoonful Miller’s British Baking Powder Sieve the flour, baking powder and salt. Add the breadcrumbs, shredded suet and grated raw potato. Mix to a soft dough with cold water. Roll out and use for roly-poly, etc. OATMEAL PASTRY 4 teacupful fine oatmeal 14 teacupsful flour D O28a7 at Cold water to mx 4 teaspoonful salt 4 teaspoonful Muiller’s British Baking Powder Mix all dry ingredients and rub fat in. Mix to a stiff dough with cold water. Roll out thinly. This oatmeal pastry is particularly useful, and may also be used for biscuits. Try rolling it out very thinly, cutting it into fingers and making it into a sandwich with a filling of cinnamon and sugar, or a few currants or sultanas and baking until crisp. Or roll it out thinly, cut into neat squares and bake it. Then serve the biscuits spread with savoury paste, honey or jam. These crispy titbits will be very useful for party snacks. Give a clever cooka Tin of Miller’s British Baking Powder and she can work wonders with a minimum of fat, as the above recipes testify. 16 PSO AICENIG > OcRe Hee Age i MEAT AND VEGETABLE PIE PASTRY : POTATO or OATMEAL (pages 15 and 16) FILLING : 4 ozs. minced meat 4 bunch watercress 2 or 3 carrots A little cabbage 2 or 3 potatoes A little cauliflower 1 or 2 tomatoes (optional) Stock and seasoning Prepare the vegetables, dice the carrots and potatoes, slice tomatoes, shred cress and cabbage. Arrange in layers in a piedish with the meat and season well. Cover with potato or oatmeal pastry. Bake in a hot oven. Electric Temperature 400° F. Regulo No. 5 MINCE ROLY-POLY PASTRY : (for when there is NO suet) 8 ozs. flour 1 heaped teaspoonful Miller’s British Baking Powder 1 level teaspoonful salt 2 ozs. fine semolina 2 ozs. grated raw potato FILLING : 8 ozs. raw minced beef, 2 chopped spring onions (or a leek) if obtainable, 2 grated carrots, a good pinch of mixed herbs, a little vegetable liquor to blend, salt and pepper. To make the pastry mix the flour, semolina, salt and baking powder, add the grated raw potato and a little water if necessary. Knead lightly and roll out to an oblong shape. Mix together the minced meat, finely grated carrot and onion, herbs and seasoning, using a little vegetable liquor to make a soft consistency. Spread over the pastry, leaving a good margin all round and sprinkle with salt and pepper. Damp the edges, roll up, pressing the edges firmly together. Place in a greased paper and steam for 2} hours. Serve hot with vegetable accompaniments. MILLER’S LUNCH-TIME MORSELS ASL RYs: 8 ozs. flour 1 level teaspoonful Miller’s 1 level teaspoonful salt British Baking Powder 3 ozs. lard Water to mix FILLING : 4 tablespoonsful cooked lentils, 4 tablespoonsful breadcrumbs, a pinch of salt and pepper, a pinch of mixed herbs, a pinch of curry powder

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