6 slices bread
milk
500g shortcrust pastry
1 onion chopped
salt and pepper
250g grated cheese
Method: Soak the bread in enough milk to cover for half an hour. Roll out the pastry and cut into 23cm squares. Place some drained bread on each square, sprinkle with chopped onion and season with salt and pepper then liberally sprinkle with grated cheese. Fold the pastry over, taking each corner and bring to the centre. Press the sides together. Cook in a hot oven for 40 minutes.
Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.5.
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