Paste for Meat Pies, Patties, and Sausage-roll

Ingredients

• butter
• finest flour for pastry

Method

1. 1

   Roll out the paste as thinly as possible and spread butter on it.

2. 2

   Fold the paste in 3 one way and 3 the other way, creating 9 folds with layers of butter.

3. 3

   Roll from you, not side to side, and keep the butter cool for best results.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 83. The excerpt below is the record exactly as published.

finest flour for pasUy^ because it is most starchy and makes the lightest pastry. Keep the butter as cool as you can, this insures success. Paste for Meat Pies, Patties, and Sausage-roll. — The same paste does for meat pies, meat patties, and sausage-rolls. With small or large meat pies never forget to leave a hole to let out the air — it is most poisonous and dangerous not to do so. In making sausage-rolls parboil the sausage - and cut it in half lengthways, about 3 inches long. Roll in the paste and brush over with egg, and see that the oven is hot ; a cool oven spoils pastry ! Pastry Lining for Baked Custard Pudding. — The trimmings BAKED CUSTARD. KIDNEYS Oct. of the paste which remain over from the crust of a fruit pie I generally use up by rolling it out to line a pie-dish, in which I am going to make a baked custard, butter

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