Pilchard Pasty

Ingredients

• 6 oz. plain flour
• 2 level tablespoons chopped onion
• 4 level teaspoon salt
• 2 level tablespoons chopped parsley
• 2-3 oz. cooking fat
• 2 oz. mashed potato
• 1 small can pilchatds (12 oz. size)
• 1 level teaspoon salt
• 4 level teaspoon pepper

Method

1. 1

   Make the pastry by mixing the flour and salt and rubbing in the fat.

2. 2

   Mix to a stiff dough with as little water as possible.

3. 3

   Make the filling by mixing together the pilchards, onion, parsley, potato, salt and pepper.

4. 4

   Roll the pastry to a 12 in. square and spread the filling in a square with its corners to the sides of the pastry.

5. 5

   Moisten the edges of the pastry and seal them in an envelope shape.

6. 6

   Put the pastry on a baking sheet and bake in a hot oven for 30 minutes.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 14. The excerpt below is the record exactly as published.

Pilchard Pasty 6 oz. plain flour 2 level tablespoons chopped onion 4 level teaspoon salt 2 level tablespoons chopped parsley ~ 2-3 oz. cooking fat 2 oz. mashed potato 1 small can pilchatds (12 oz. size) 1 level teaspoon salt 4 level teaspoon pepper

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