Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of flour
- a tablespoonful of sugar
- a pinch of flour on the hottest shelf
- two parts
- eight patty-pans
Directions
pastry for a fruit tart, I should use 8 oz. of fat to a pound of flour, and a tablespoonful of sugar with it. This makes a rich, light crust, fit for any table, especially good when a little white sugar is sifted over it. But to return to the mutton pies.
Now learn to flour a pastry-board. Everything that touches pastry must be lightly floured, to prevent sticking, i.e., board, roller, knife, &c. Then cut your pastry m two parts, place one of them on the board, and roll it out quickly and lightly. Take a clean knife, and grease (with dripping) eight patty-pans, line them with the pastry, and fill with equal parts of meat and potato. Sprinkle each with onion, parsley, pepper, and salt, and cover with pastry. .
Cut the edges neatly with a knife dipped m flour, and use a fork, also floured, to pinch them together. They must be put for five minutes into the hottest part of the oven, then shifted to the cooler shelf. Pastry needs great heat for the first few minutes, to make it rise ; then we must give the meat, &c., time to stew gradually. Pastry should be made in a cool place, with hands just washed and as cool as possible, or it will be heavy. lo test the heat ot the oven, sprinkle a pinch of flour on the hottest shelf ; if it turns brown in half a minute, the oven is hot enough.