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Vegetable Rissoles

Of cooked vegetables, one-half cupful of spinach and two boiled onions, a few lettuce leaves and parsley. Cook the lettuce with two tablespoonfuls of spinach; add one small onion and chop all finely; to one cupful of vegetables add two tablespoonfuls of bread crumbs, one teaspoonful of salt, half a teaspoonful of pepper, one tablespoonful of melted butter and one egg. Make a pie paste, roll thin; cut into rounds, put on each a large spoonful of the minced vegetables; fold over and pinch the edges together carefully. Brush with milk and bake in the oven and serve hot.