METHOD

Airgun World - - Rosie’s Recipe -

Fry onion and ba­con for a few min­utes, un­til onion is soft­ened.

Add diced mush­rooms, cook for one minute Al­low to cool and then add to squir­rel meat, with sea­son­ing. Mix all pas­try dry in­gre­di­ents in a bowl. Add the water grad­u­ally, and mix to a stiff dough. Make sure it’s not too wet. Roll out pas­try into a rec­tan­gle. Spread the meat mix­ture. Roll into a ‘poly’. Squidge the ends to avoid leak­age Wrap loosely in the pa­per, twist the ends into a ‘han­dle’. Place into a steamer, and steam for about an hour. Served with mashed pota­toes, peas and gravy.

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