Saturday, 28 August 2010

Wartime Cheese Pasties

From Good Eating, Suggestions for Wartime Dishes, a new selection of Daily Telegraph Readers' Tested Recipes

Homes are now experimental kitchens from which dishes are being launched, many to retain a lasting place in our national fare.

Kentish Pasties

These pasties are most popular at the Pie Stations in Sevenoaks Rural District and can be served hot, or cold make excellent snacks or packed lunches.
1/4lb boiled rice
4 oz grated cheese
2 oz raw grated carrot
pepper and salt

Place a heaped tablespoonful of cheese mixture on centre of a round of pastry. Damp edges and fold as for Cornish pasties. Bake in hot oven 1/2 hour. G.M. Warner, School House, Brasted

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