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.

How To Make:

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