This Week’s Recipe
r FISH PASTIES Ingredients—For 16 pasties: 6 ozs short crust; scant 1 breakfasteupful (A pint) finely flaked cold white fish; 2-3 tablespoonfuls of cold white sauce, 1 tablespoonful chopped parsley; 1 dessertspoonful anchovy essence; seasoning; grated cheese for topping; milk and for brushing. Method—Mix fish and parsley, hind with sauce previously flavoured with achovy, season if necessary, Roll out the pastry thinly; stamp out rounds with a 3inch plain cuttier. Put about 1 teaspoonful of the fish mixture along centre of each round, damp edges of pastry, fold over as for turn-overs, seal edges, prick. Brush with milk and water, sprinkle with grated cheese. Bake and brown in a hot oven. Regulo 6 (415 deg. F.), about 20 minutes.
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https://paperspast.natlib.govt.nz/newspapers/BPB19480915.2.6.5
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Bay of Plenty Beacon, Volume 12, Issue 95, 15 September 1948, Page 3
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122This Week’s Recipe Bay of Plenty Beacon, Volume 12, Issue 95, 15 September 1948, Page 3
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