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Buckinghamshire Dumpling

Pastries

Suet pastry pasty containing chopped pig liver with bacon and herbs, steamed.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1lb Suet Pastry
12oz Lean Bacon Rashers
12oz Pigs Liver, chopped
8oz Onions, chopped
1 teasp Chopped Sage
2 teasp chopped Parsley
Pepper

1. Roll the pastry out to a rectangle about ¼ inch thick.
2. Spread the bacon rashers, liver and onions evenly over the pastry, leaving a 1-inch border then sprinkle with the chopped herbs and pepper.
3. Dampen the edges of the pastry, roll up lightly and seal the edges.
4. Wrap the dumpling in pleated greaseproof paper then loosely with aluminium foil, making sure you seal the parcel securely then steam for 2½ to 3 hours. Serve hot




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