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Pastry Sandwiches

Pastries

Thin puff paste spread with jam and topped with more paste. Edges sealed and baked (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

PASTRY SANDWICHES.
Divide equally in two, and roll off square and as thin as possible, some rich puff paste; lay one half on a buttered tin, or copper oven-leaf, and spread it lightly with fine currant, strawberry or raspberry jelly; lay the remaining half closely over, pressing it a little with the rolling pin after the edges are well cemented together; then mark it into divisions, and bake it from fifteen to twenty minutes in a moderate oven.




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