Thursday, August 21, 2008


Take some beans cooked as in Mexican Beans No. 1 and mash them to a paste. Then roll out some puff paste very thin--about the sixth of an inch--cut this into rounds with a large patty cutter, put a spoonful of the bean purée on the half of each round, wet the edges of the pastry, cover, press the edges together, making a half moon, brush them over with beaten egg and bake in a hot oven, or they may be fried in boiling oil or fat until a delicate brown.

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