Photo: Sam Loyd
Ingredients
- half sausage on each square of paste
Directions
1
£ lb. butter. little cold water.
2
i lb. flour. 1 lb. sausages.
3
Sift the flour into a basin, rub in butter, add little cold water, and make into a paste ; knead lightly and roll out into a round ; divide in four ; skin sausages ; divide in halves ; place half sausage on each square of paste ; wash edges of paste with water to fasten them and fold over, and fasten ends securely by turning in ; wash over with egg or milk ; put in a greased and papered tin, and bake for 20 or 30 minutes in a quick oven. Do not forget to prick with a fork before putting into oven. ' Mrs. Nesbitt.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive