Oomish Pasties

Ingredients

• three-quarters of a pound of cold beefsteak
• one-half pound of raw potatoes
• one Spanish onion
• one teaspoonful of pepper
• one teaspoonful of salt
• one pound of flour
• four ounces of beef suet
• one teaspoonful of baking-powder
• one-half pint of cold water

Method

1. 1

   Boil potatoes, cut into small pieces.

2. 2

   Mix with onion and steak, season.

3. 3

   Chop suet, mix with flour, baking powder, and salt, then add water to form dough.

4. 4

   Roll out, fill with meat mixture, seal, brush with egg/milk, and bake for 45 minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 28. The excerpt below is the record exactly as published.

Oomish Pasties, — Three-quarters of a pound of cold beefsteak, one-half pound of raw potatoes, one Span- ish onion, one teaspoonful of pepper, one teaspoonful of salt, one pound of flour, four ounces of beef suet, one tea- spoonful of baking-powder, one-half pint of cold water* 6o ^^^ TS. Cover the potatoes, in a saucepan, with cold water and bring the water to the boiling point, and when this is • reached take out the potatoes and cut them into small, square pieces. Put the pieces upon a plate and shred over them the onion, add to these the steak, which must also be cut into small square pieces, and sprinkle over all, the pepper and nearly all of the salt. Toss these all now together with a fork, then place the suet upon a board and chop it very finely, mix well with it the flour, baking-powder and the remainder of the salt, and make these into a light dough with the cold water. Cut the dough then into six or eight pieces, roll each piece out round and to a quarter of an inch thickness, brush the edges of the rounds with a little cold water, and put into each an equal part of the meat mixture. Gather up the edges of the crust and pinch them firmly together, brush each over with a little egg or milk, and bake them in a quick oven three-quarters of an hour. Shepherd's Pie. — One pound of cold roast beef, one Spanish onion, one and one-half ounces of butter, one- half ounce of flour, one pound of mashed potatoes, one tablespoonful of catsup, one-half gill of cold water, one teaspoonful of pepper, one teaspoonf ul of salt. Mince the meat very finely, and melt then in a sauce- pan half an ounce of the butter, throw into it the minced meat and brown it well, keeping the meat moving all of the time to prevent its lumping. While this is doing sprinkle the flour in by degrees both to help the browning and to thicken the composition. Add then the pepper, salt and water, and stir all until boiling when the onion must be sliced and put in. Draw the saucepan now to one side of the fire, in order that it may keep hot without SAUSAGE ROLLS. 6l cooking, and taking another saucepan, melt in it the re- mainder of the butter, add to it the gill of milk and when this boils throw into it the mashed potatoes, and stir all together until the potatoes are very hot. Place then into a vegetable dish a layer of the pota- toes, add the catsup to the minced meat and cover the potatoes with a layer of it, and so alternating the meat and potatoes, fill all into the dish leaving a last layer of potato at the top. When this is done dip a knife into milk and smooth this top covering with the blade of it, and place it in a moderate oven for half an hour to bake, watching that the potatoes at the top brown handsomely. NoTK.-^Veal, mutton or cold beefsteak, may be used for this pie as well as the roast-beef, Sausage Rolls. — One-half pound of cold pork, four leaves of sage, and one-half teaspoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter^ one egg, one and one-half gills of cold water, one teaspoonful of baking-powder

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