Puff Paste Pie

Ingredients

• puff paste at five-and-a-half Jin
• about f pint of clear gravy
• some chopped cooked mushrooms
• a paste-brush dipped in beaten egg

Method

1. 1

   Roll out the puff paste to 5.5 Jin thickness, cut a strip 1 Jin wide, and gather the remainder to form a pie.

2. 2

   Place it over the meats, fix the edges, and decorate with leaves.

3. 3

   Make a hole in the center, brush with beaten egg, and bake for an hour.

4. 4

   Prepare gravy by boiling and reducing it, then mix in mushrooms.

5. 5

   After baking, pour gravy into the pie through the hole and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 245. The excerpt below is the record exactly as published.

puff paste at five-and-a-half turns to Jin. in thickness, then cut a strip out of it about 1 Jin. wide. Gather up the remainder of the paste and roll it out to a thin round fiat, place it over the meats bringing the edges down to meet the border of the bottom fiat of paste ; fix the strip of paste like an upright wall all round, fastening the two ends together, and using a paste-brush dipped in water to make it adhere. Roll out the trimmings of the paste, cut some imitation leaves out of it, moisten underneath with a little water, and arrange them tastefully on the top of the pie ; make a small hole in the centre, and cover it with a paste flower. Dip the paste-brush in beaten egg, brush it over the pie, put in a slow oven and bake for an hour, covering with a sheet of paper after the first ten minutes. Boil about f pint of clear gravy till rather thickly reduced, then mix in some chopped cooked mush- rooms

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