Breakfast, Pork Mutton Veal

Sausage Patties

  • 10 ounces SR flour
  • 1/2 teaspoon Salt
  • 4 ounces Dripping / lard
  • 4 ounces Potato, mashed
  • 1/2 pound Sausage meat

    • Sift flour and salt together and rub indripping.

    Then rub in potato and add sufficient water to make a firm dough.

    Roll out half the pastry and cut into rounds to line patties tins.

    Place proportions of the sausage meat in each tin, and cover with rounds of pastry cut from the other half.

    glaze, and bake the patties in a hot oven for 15 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

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