French Plum Pasties Recipe
6 ounces whole meal flour.
2 ounces white flour.
3 ounces butter.
A little water.
Stewed French plums.
1 egg.
Make a paste of the flour, butter, water, and half the egg; roll out
rather thin; cut into four-inch squares, place a French plum, having
removed the stone, in the centre of each square, moisten the edges with
a little water, fold them over, brush over with the remainder of the
beaten egg, and bake in a moderate oven for fifteen or twenty minutes.
Note.--They may be eaten either hot or cold, and will be found
particularly suitable for travelling, etc.
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