Evening Republican, Volume 19, Number 222, Rensselaer, Jasper County, 18 September 1915 — STEAK PASTIE A DELICACY [ARTICLE]

STEAK PASTIE A DELICACY

Also an Excellent Way of Using up the Left-Over Articles From the Dining Table.

A little meat goes a very long way If one makes It Into pasties. If I have any left-over cooked vegetables on hand I add these also to the Ingredients after chopping them fine. Required—One pound of steak, six ounces of potatoes, six ounces of cooked haricot beans or mushrooms, one onion, one teaspoonful of chopped parsley, one egg, salt and pepper, pastry. This mixture Is sufficient for two pounds of pastry. Cut the steak, mushrooms and potatoes into small dice, chop the parsley and onion, and if using beans, boil them until they are just tender in salted water.

Mix all the ingredients together in a basin, adding salt, pepper and a little water. Roll out the pastry till it is barely a quarter of an inch thick. Stamp it into rounds with a plain cutter. Put a good heap of the mixture in the center of each round, brush the edge of the pastry with a little cold water, draw the edges together over the meat, and crimp neatly with the finger and thumb. Brush them over with beaten egg, taking care not to brush the crimped edges, as if this is done they can not rise. Put them on a baking tin and bake in a moderate oven for about three-quarters of an hour. —Exchange.