Cross Over Patties Recipe
Ingredients
| 8 oz. short crust pastry | ||
| 6 oz. corned beef or cold cooked lamb, beef or veal, minced | ||
| White breadcrumbs | 1 1/2 Ounce (Filling) | |
| Mustard | 1 Teaspoon (Leveled), made (Filling) | |
| 1 large egg, beaten egg or milk to glaze | ||
| Parsley | ||
Directions
Roll out pastry and cut into nine 3 1/2-inch squares.
Mix meat, crumbs and mustard well together then bind with the egg.
Divide into nine equal portions and form each into a sausage shape.
Put these diagonally across squares of pastry.
Moisten opposite corners of each square with water, then fold one over the other, partially enclosing the meat.
Brush tops with beaten egg or milk then transfer patties to a greased baking tray.
Bake towards the top of a hot oven (425-450°F - Gas Mark 6-7) for 15-20 minutes.
Garnish with parsley.
Mix meat, crumbs and mustard well together then bind with the egg.
Divide into nine equal portions and form each into a sausage shape.
Put these diagonally across squares of pastry.
Moisten opposite corners of each square with water, then fold one over the other, partially enclosing the meat.
Brush tops with beaten egg or milk then transfer patties to a greased baking tray.
Bake towards the top of a hot oven (425-450°F - Gas Mark 6-7) for 15-20 minutes.
Garnish with parsley.
Chef
