French Plum Pasties Recipe

6 ounces whole meal flour.

2 ounces white flour.

3 ounces butter.

A little water.

Stewed French plums.

1 egg.



Make a paste of the flour, butter, water, and half the egg; roll out

rather thin; cut into four-inch squares, place a French plum, having

removed the stone, in the centre of each square, moisten the edges with

a little water, fold them over, brush over with the remainder of the

beaten egg, and bake in a moderate oven for fifteen or twenty minutes.



Note.--They may be eaten either hot or cold, and will be found

particularly suitable for travelling, etc.

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