Saturday, February 5, 2011

French Plum Pasties

6 ounces whole meal flour. 2 ounces white flour. 3 ounces butter. A little water. Stewed French plums. 1 egg.

Make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.

Note.--They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.

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