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Lancashire Foots




Source of Recipe


the web


Recipe Introduction


Popular with miners, these pasties, sometimes known as Colliers Foots,
can have a variety of savoury fillings. Eliptical in shape - hence the
name - they are always made in pairs and always called foots, never
feet.


List of Ingredients




1lb shortcrust pastry
4oz Lancashire cheese, cubed
4oz cooked bacon or ham, chopped
1 small onion, peeled and chopped
salt and black pepper
a little dry english mustard
milk or beaten egg to glaze

Recipe



Set oven to 375°F or Mark 5. Roll out the pastry on a lightly floured
surface to form an oval. Cut in half lengthwise and separate the two
pieces. Place a rolling pin across the middle of each piece and roll
away from you. The pastry nearest you remains un-rolled and thicker and
is the heel, while the rolled piece is the sole. Combine together the
cheese, bacon or ham, onion and seasoning. Divide this mixture into two
halves and pile up in the centre of each heel. Brush the edges of the
foots with milk, the turn the soles over to enclose the filling, sealing
the edges well. Brush with milk or beaten egg to glaze and place on a
greased baking sheet. Cook for 25 to 30 minutes, or until the foots are
golden brown. Serve warm or cold.