Soles

Ingredients

• a teaspoonful of meat of any kind
• Roll puff paste about one eighth of an inch thick.

Method

1. 1

   Roll puff paste about one eighth of an inch thick.

2. 2

   Put a teaspoonful of meat of any kind at intervals on the paste, about three inches from the edge.

3. 3

   Moisten the paste around the meat-ball, fold over the paste, and press it lightly around the meat.

4. 4

   Stamp it with a fluted biscuit-cutter into half circles, leaving the meat on the straight side and an inch of paste around the meat on the round side.

5. 5

   Egg the top and bake from fifteen to twenty minutes in a hot oven.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 26. The excerpt below is the record exactly as published.

SOLES Roll puff paste about one eighth of an inch thick. Put a teaspoonful of meat of any kind

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