Potato Pastry
2 oz flour
2 oz cooked potatoes
1 oz fat
pinch salt
Filling
2-3 oz cooked potatoes
1/2 egg
1&1/2 oz grated cheese
salt and pepper
1/2 gill milk
Method: Pastry - Cream mashed potatoes and fat thoroughly together. Work in flour and salt making a fairly stiff dough. No liquid should be necessary. Knead, roll out and line a sandwich tin or plate.
Filling - Mix all ingredients together, pour into pastry case and bake in a hot oven for 25-30 minutes. (Filling can be varied - sardines or mullet in place of cheese, tomatoes and chopped boiled eggs instead of, or as well as, cheese, etc.)
Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.9.
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