Submariners Recipe Book

Tiddy Oggies

• Short Crust Pastry,
• 8oz. flour,
• 4oz fat,
• 1/4 tsp.salt.
• Cold water to mix.

Use lard or cooking fat, mixed with margarine. Make as directed below, and use the pastry for pies, pasties, etc.

Cornish Pasties.

• 6oz. diced raw potato,
• 3/4lb. of lean raw steak, or mutton,
• 1 tbsp. chopped onion.
• Salt and pepper.
• 2-3 tbsps. cold water.
• 1lb. shortcrust.
• Egg yolk or milk.

Mix the potatoes, cut-up meat, onion, seasoning and water. Roll pastry thinly and cut rounds the size of a saucer.

Put one tbsp. meat mixture on each round, damp edges of pastry, press well together and flute with the fingers.

Stand pasties upright on a baking sheet, brush over the egg yolk of milk and bake in a hot oven (450F) until the pastry begins to brown, then reduce to a moderate heat (350F) and continue cooking until the meat is tender - about 1 hour in all.

The meat can be tested with a fine skewer.

Delicious hot or cold with a pint of scrumpy.