Traditional Sandwich Pastes Food

TRADITIONAL SANDWICH PASTES

Steps:

• Peel the tomatoes and chop.
• Put in a saucepan with salt and pepper, butter and onion and cook until tender.
• Mash until smooth and add cheese, breadcrumbs and egg, stirring quickly until thick.
• Drain liquid from the tin of salmon and reserve.
• Mash the salmon, removing any bones or skin.
• Add butter, mustard and cheese. Season to taste.
• Mix all together well and stir through the lemon juice. If the mixture is a bit dry, drizzle back in a little of the salmon liquid you reserved earlier.
• poon into clean jars and store in the fridge.
• Tip the sardines - with their oil - into a pot and heat until warm.
• Mash with a fork, then add the fish sauce and tomato sauce.
• Mash the hard-boiled egg and combine.
• When cold, add chopped herbs and malt vinegar to suit.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.