8 oz. Nutmeat (see recipe 13 or 18).
1 large Onion.
1 oz. Butter or Nut Margarine.
1 Bay Leaf.
1 teaspoonful of mixed Savour)- Herbs.
1 teaspoonful of Marmite.
1 teaspoonful of Flour (heaped up).
1/2 pint of Water.
Finely chop the onion, and fry in the butter with the herbs, stir in the flour until smooth, add the water and Marmite, and cook for fifteen minutes, pass through a sieve, cut the nutmeat into small dice and mix with the gravy, leave for a few minutes to cool. Line some patty pans with Scotch puff pastry (see recipe 89) about 1/4 inch thick, press the pastry well out to sides of the pans, then put a good tablespoonful of nutmeat in the centre of each, brush the edges with water, cut out some rounds of pastry for the tops 1/4 inch thick, and lay over the top (do not press down), brush lightly with the yolk of an egg, and bake in a very hot oven for 10 minutes, then turn the gas down and bake for 15 minutes until done