Potato Pasties

Ingredients

• 1 cupful cooked meat
• Seasoning
• 2 table-sps. sauce or gravy
• Potato pastry

Method

1. 1

   Chop or cut meat into small pieces.

2. 2

   Make potato pastry, roll out thinly, cut rounds, line patty tins, fill with meat, add sauce, season, moisten edges, cover with pastry, press together, make a hole, brush with milk or egg, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 561. The excerpt below is the record exactly as published.

2 table-sps. stock or gravy. 1 dessert-sp. ketchup. Dripping crust. Any cooked meat may be used for these. Cut it in small pieces, removing all skin, gristle, and superfluous fat. Chop the potato and onion, but not too small, and mix it with the meat. Season with pepper, salt, and ketchup, and moisten with stock or gravy. Make some dripping crust (see Recipe 1440), and roll it out rather thinly. Stamp it out in rounds the size of a saucer, wet round the edges with cold water, and put a good spoonful of the meat mixture in the centre of each. Then raise up the edges of the pastry, press them together and flute them with the fingers. Place the pasties on a greased tin, brush them over with a little milk, and bake in a good oven until well cooked and nicely browned. Time to bake, 15 minutes. Sufficient for 6 or 7 pasties. 1500. Chicken and Ham Rolls Same mixture as for Rough -puff or flaky chicken and ham pastry, croquettes. Make the mixture according to Recipe 1052, and turn it on to a plate to cool. Then form it into PASTRY AND PASTRY DISHES 351 small cork-shaped pieces, using a little flour to assist with the shaping. Roll out some pastry into a long strip 5 inches wide, and then cut it across into small oblong-shaped pieces 3 inches wide. Wet along both sides and one end of these pieces with cold water or beaten egg, and lay a portion of the chicken mixture in the centre of each. Double over first the dry end of the pastry, then the wetted one, making one well overlap the other. Mark two or three times across the top with the back of a knife, then press down the ends and mark them also. Place the rolls as they are ready on a greased baking tin, and brush them over with beaten egg. Bake in a good oven until the pastry is cooked and nicely browned. Serve hot, and garnish with parsley. Note. — If liked, the rolls may be sprinkled with some crushed vermicelli before being put in the oven. Time to bake, 15 to 20 minutes. 1501. Chicken Roulettes Same mixture as for chicken and ham croquettes. A little cream. Rough-puff or flaky pastry. Beaten egg. Roulette tins are tube-shaped, from 4 to 5 inches long and I inch in diameter. Grease the outside of five or six of these and cover them with pastry. Roll out the pastry rather thinly, and then cut it into oblong-shaped pieces the length of the tins and wade enough to fold round them and overlap \ inch. Lay the tins on these pieces, brush one edge of the pastry with beaten egg, and fold it round the tin, pressing the edges well together. Place the roulettes on a greased baking tin with the joins downwards, brush over wdth beaten egg, and bake in a good oven from 10 to 15 minutes, or until they are nicely browned. When ready, remove them from the oven and slip the tins out of the pastry. Make the mixture according to Recipe 1052, thinning it down wdth a little cream. Make it quite hot and put it into a forcing bag, wdth a pipe about J inch in diameter at the end of it. Force the mixture into the rolls, and reheat in the oven for two or three minutes. Serve with a dish paper under them, and garnish with parsley. 1502. Game Puffs Some cooked game. Puff pastry. Rich brown gravy. White of egg. Red currant jelly. Take the remains of any nicely cooked game and cut them into fine shreds or shavings. Moisten with a little rich gravy or any good sauce that has been served with the game, and mix in a little red-currant jelly. Roll out some puff pastry rather thinly and cut in rounds 4 or 5 inches in diameter. Put some of the prepared game in the centre of each, and finish off in the same way as Meat Puffs (Recipe 1498). Brush over with slightly beaten white of egg, and bake in a good oven. Time to bake, 10 to 15 minutes. 1503. Potato Pasties 1 cupful cooked meat. Seasoning. 2 table-sps. sauce or Potato pastry

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