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| What You Need: |
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FOR THE FILLING
1 large onion, finely chopped
2 large tomatoes, peeled and chopped
1 large pear, finely chopped
2 large peaches, finely chopped
1 tablespoon chives, finely chopped
1 large green pepper, seeded and finely chopped
12 oz raw minced meat
2 tablespoons sugar
˝ teaspoon salt
1/8 pint dry white wine
2 oz butter
FOR THE PASTRY
8 oz flour
6 oz butter
A pinch of salt
2 egg yolks, beaten
2 teaspoons ground cinnamon
4 tablespoons dry white wine
2 tablespoons milk
2˝ oz sugar
Egg to glaze
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| How To Cook: |
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MAKE THE FILLING FIRST:
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1. Heat the butter in a large saucepan and fry the onion till transparent.
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2. Add the tomatoes, stir well and simmer gently for 5 minutes
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3. Add everything else, stir well, cover and cook gently for 15 minutes.
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4. Leave to cool.
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FOR THE PASTRY:
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1. Sieve the flour and salt; add a pinch of the cinnamon and ˝ oz. sugar.
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2. Add the butter and mix till the mixture looks like breadcrumbs.
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3. Mix half the egg yolk with the wine, add, and then add the milk gradually till the mixture begins to stick together.
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4. Form it into firm dough, roll it out and then cut into rounds the size of a saucer.
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5. Put an equal amount of filling on each, moisten the edges and turn the pastry over to form half circles; seal well.
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6. Brush the tops with egg and sprinkle with 2 oz. sugar and the rest of the cinnamon.
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7. Bake in a hot oven (450°F) for 15 minutes.
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