Parmesan Pastry Sandwiches

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Pastry
Sandwich Filling
Coating
Frying
Instructions (10)
Pastry Preparation
  1. For the pastry use a proportion of 1 lb. of flour to 3/4 lb. of butter rubbed in with a little water.
  2. Roll the pastry out 3 times, letting it stand 20 minutes between each time it is rolled.
Sandwich Assembly and Cooking
  1. Take a little of this pastry and roll some grated Parmesan in it.
  2. Roll it out thin, cut it with a round cutter.
  3. Put some of the mixture from recipe for Macaroni and Cheese, No. 2 (not sala-mandered) between 2 of these round pieces of pastry, sandwich fashion.
  4. Pinch the edges together.
  5. Egg and bread-crumb the “sandwiches”.
  6. Fry a nice brown in lard.
  7. Serve very hot on a napkin.
  8. They must be small, moist inside and dry outside; above all not greasy.
Original Text
For the pastry use a proportion of 1 lb. of flour to ¾ lb. of butter rubbed in with a little water. Roll the pastry out 3 times, letting it stand 20 minutes between each time it is rolled. Take a little of this pastry and roll some grated Parmesan in it, roll it out thin, cut it with a round cutter and put some of the mixture from recipe for Macaroni and Cheese, No. 2 (not sala-mandered) between 2 of these round pieces of pastry, sandwich fashion, pinch the edges together, egg and bread-crumb the “sandwiches” and fry a nice brown in lard, and serve very hot on a napkin. They must be small, moist inside and dry outside; above all not greasy.
Notes
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