War Time Recipe

INGREDIENTS

MASHED POTATO PASTRY

8oz (225gm) plain flour

2 Tsp baking powder

1½oz (42gm) margarine

1½oz (42gm) lard

4oz (115gm) mashed potato - plain

2 good pinches salt

FILLING – SAVOURY

6oz(170gm) diced cold lamb

1 small onion – small dice

1 med carrot – small dice

1 med potato – par boiled, small dice

2oz (55gm) peas

1 heaped tablsp fresh mint – chopped

2 teasps marmite

4 dashes Worcester sauce

Salt & Pepper

FILLING – SWEET

1 med eating apple

2½oz (70gm) sultanas

1 heaped teasp cinnamon.

METHOD   Set the oven to 180°C Fan

 Rub the fats into the flour until resembling fine breadcrumbs

 Add the salt and mashed potato, combine together

 Add a little cold water and form into a smooth pastry dough.

 Chill for 20 minutes.

 Mix together all the savoury ingredients except the marmite and Worcester sauce.

 Dissolve the marmite in a couple of tablespoons of hot water and add the Worcester sauce.

 Pour into the filling and mix well, set aside.

 Mix all the sweet ingredients together.

 Roll out the pastry to about ⅛ of an inch thick and using a cutter cut out 3 to 4 rounds, these need to be at least 6 inches in diameter.

 With your spare pastry make a thin strip of pastry for each pasty about 3 inches wide and 1 inch deep. These are for the ‘walls’ that separate the sweet from the savoury!

 Working on ONE HALF of the pasty only place the long edge of your ‘wall’ of pastry from the middle of your circle to the edge and about two thirds across – you have more savoury filling than sweet! You will need to lightly dampen under the edge to seal.

 Place your savoury filling on the wider half of your ‘half’ and the sweet the other. Do NOT overfill as you will not be able to seal the pasty. Make sure your little ‘wall’ of pastry is placed well in between the two!

 Dampen the edge all round your pastry circle and fold the empty half carefully over the full half.

 Press together well and using your fingers crimp the edges decoratively and place a ‘marker on one end of the pasty so you know which end the savoury is and which end the sweet!

 Beat an egg (or use milk) and brush over your pasty

 Cook for 40 minutes until golden brown and crisp.

 Eat hot or cold.