Home › The Principles of Cookery › Potato Turnovers

Potato Turnovers

Mince finely the remains of cold roast meat--beef, mutton, veal, or ham. Take away the pieces of skin and gristle, season the mince highly with salt and cayenne, and add a small proportion of chopped pickles. Mash some cold boiled potatoes, and make them into a paste with a little flour and one or two beaten eggs. Dredge a little flour over this, and roll it out. Cut it into rounds the size of a saucer. Put a little of the mince upon one half of one of these rounds, and fold the other half over it like a turnover. Pinch the edges neatly, and make up the rest of the pastry in the same way. Fry the turnovers in hot fat till they are brightly browned. Drain them, and serve very hot. Time to fry, four or five minutes. Probable cost, 2d. each.