Pastry Sandwiches

Ingredients

• PuS or flaky pastry
• 3 table-sps. cooked chicken or game
• 1 table-sp. cooked ham or tongue
• 2 table-sps. brown or white sauce
• 1 yolk of egg
• Seasoning

Method

1. 1

   Roll out some pastry about 0.5 inch in thickness, and cut it in finger-shaped pieces.

2. 2

   Place these on a baking sheet, brush them over with a little beaten yolk of egg, and bake them in a good oven until nicely browned and thoroughly cooked.

3. 3

   Meanwhile prepare the mixture for filling.

4. 4

   Chop the meat very finely, or put it through the mincing machine.

5. 5

   Moisten it with some good sauce or whipped cream, and season to taste.

6. 6

   When the pastry is ready, split the pieces open and remove any soft part from the centre.

7. 7

   Put in some of the mixture and close together again.

8. 8

   These sandwiches may be served hot or cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 839. The excerpt below is the record exactly as published.

Pastry Sandwiches PuS or flaky pastry. 3 table-sps. cooked chicken or game. 1 table-sp. cooked ham or tongue. 2 table-sps. brown or white sauce. 1 yolk of egg. Seasoning

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