Cooking For 9 67 PATTIES
(By CELIA TIMMS) An unsual little pastry is egg patty. It is useful for serving at supper, with morning coffee or even as a luncheon dish. For eight patties you will need: 6oz Shortcrust pastry 4 Hard-boiled eggs 2oz Melted butter (or substitute) 1 Tablespoon mixed herbs or mixed parsley and thyme Grated rind half lemon Pinch ground nutmeg Salt Pepper Beaten egg 2oz grated cheese Method: Roll out the pastry thinly and cut into 16 rounds, using a cutter about 4 inches in diameter. Halve the hardboiled eggs lengthwise. Mix chopped herbs, lemon rind, nutmeg, salt and pepper and pour melted butter into shallow saucer. Dip each egg half into butter then toss in herbs and spices. Place on round of pastry, dampen edges, and top with another round. Press edges firmly together and flute. Place on greased baking sheet, brush tops with beaten egg and sprinkle with grated cheese. Bake in moderate oven (375) for about 20 minutes or until golden brown.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19670328.2.20.8
Bibliographic details
Press, Volume CVI, Issue 31329, 28 March 1967, Page 2
Word Count
169Cooking For 967 PATTIES Press, Volume CVI, Issue 31329, 28 March 1967, Page 2
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.