| How To Cook: |
|
|
1. This should strictly be made with the very thin pastry used by the Austrians for Apfel Strudel, but is quite successful made with a good flaky pastry.
|
2. Roll out the pastry to fit a Yorkshire pudding tin and spread with a well-seasoned mixture of minced meat, lightly fried onion and a little stock.
|
3. Cover with another layer of pastry, and then repeat the layers.
|
4. Bake the pasty in a hot oven (450°F), until lightly browned.
|
|
