CORNISH PASTIES
1/2 lb. Short Crust Pastry (See Recipe Below)
Filling
1/2 lb. Mince or chopped cooked Meat. 3-4 Potatoes 2 Tablesp. Water 1 small Onion salt and pepper to taste
Method.
Peel and chop onion.Wash,peel and dice potatoes. Mix with mince,water and seasonings. Make short crust pastery,roll out,and cut in large circles. Place meat mixture in centre,wet edges,and fold over crimping the edges together . Place on baking sheet with crimped edges facing upwards,brush with egg or milk,and bake in hot oven until golden brown (about 30 mins).
1lb flour. 1/2 teasp. Salt 8oz. margarine. Cold Water
Method
Cut Fat into flour,rub until as fine as breadcrumbs. Add salt and sufficient cold water to make a stiff dough. Roll out once.
6oz. Plain flour. 2oz. Custard Powder 2oz. Icing sugar 1/4 teasp. Baking soda 6oz margarine.
Cream marge and icing sugar.Sift in flour,baking soda and custard powder.Mix into marge mixture.Roll into balls and place on a greased baking tray.Press dowm slightly with a fork.Bake at 350 until golden brown.When cool sandwich together with icing.
Icing
2oz Icing sugar. 1oz Marg. Cream together.
4oz. margarine 1 bar cooking chocolate 2 tablesp syrup 1 pkt of digestive biscuits 6oz. castor sugar small tin condensed milk.
Mix all ingredients together except biscuits in a medium pot.Boil for 6 mins stirring continually.Remove from heat and add digestives.(Raisins can also be added.Mix until blended well.Spread into a greased dish and smooth the top.Melt chocolate and spread over biscuit mixture.Cool in fridge,when cool cut into bars.