Patties with Ant Salpicon or Forcemeat

Ingredients

• one pound of sifted flour
• one gill and a half of cold water
• half an ounce of salt
• the yolk of an egg
• one pound of butter
• the yolk of two eggs

Method

1. 1

   Mix flour, water, salt, and egg yolk to form a paste.

2. 2

   Add more water as needed to create a smooth paste.

3. 3

   Enclose butter in the paste and roll out.

4. 4

   Cut into rounds, place salpicon on each, cover with another round, and bake until golden.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 62. The excerpt below is the record exactly as published.

PATTIES WITH ANT SALPICON OR FORCEMEAT. Patties and bouchees are made out of puff paste, and the following is the proper mode of making them : — Put one pound of sifted flour on the pastry slab ; make a well in the centre of the flour, and pour in it one gill and a half of cold water, with half an ounce of salt and 146 PRACTICAL HOUSEHOLD COOKERY. the yolk of an egg. Mix these gradually with the flour, and when done, and the paste is about half-mixed, sprinkle in another gill of water, mix all the flour and work it to a smooth paste until it ceases to adhere to the slab or hands ; then roll it out to a round piece. Now take one pound bf butter, put it in a clean cloth and press it, to extract any milk or water it may contain ; lay the butter on the paste, flatten both to a thickness of about two inches, then fold the four sides of the paste to the centre to enclose the butter and form a square piece. Next take a rolling-pin, roll the paste with it to about the length of three feet, fold over one-third of the length, and fold the other third over this. This is called ''giving one turn,'' and as it constantly recurs in all recipes for making pastry, I deem it advisable to give its meaning. Let the paste rest for ten minutes on the slab in a cool place, then give it two turns ; ten minutes after, two turns more ; and five minutes after this, another turn, making in all six tuma Then roll" it out to about a quarter of an inch thick. Take a one and three-quarter inch paste- cutter, cut the paste with it into twenty-four rounds; gather the trimmings into a lump, and roll it out to the same thickness as the first; cut it also into twenty-four similar rounds, place these on a wet baking sheet, moisten the surface with a brush dipped in water, and put a small quantity of salpicon or forcemeat, previously made, on each ; then take up one of the firat cut rounds and reverse it on to the forcemeat, so as to cover it; repeat this till all the patties are covered, press the two pieces of paste lightly together with the top of a plain inch and a quaHcr cutter, brush them over with the yolk of two eggs

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