Pastry for Meat Pies

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
dough
Instructions (5)
  1. Put two and a half cupfuls of flour into a bowl and work into it a quarter of a pound of butter.
  2. Mix with a little tepid water.
  3. Roll out on the board and spread it thickly with a quarter of a pound of lard (half at a time).
  4. Turn over the ends of the pastry, roll out again and spread the rest of the lard.
  5. Turn in the ends again and roll finally for the crust of your pie.
Original Text
Pastry for Meat Pies For meat pies, sausage rolls, etc., the following pastry is recommended. Put two and a half cupfuls of flour into a bowl and work into it a quarter of a pound of butter. Mix with a little tepid water. Roll out on the board and spread it thickly with a quarter of a pound of lard (half at a time). Turn over the ends of the pastry, roll out again and[Pg 116] spread the rest of the lard. Turn in the ends again and roll finally for the crust of your pie.
Notes
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