is compounded exactly as above, but should be rather moister, and have more
butter added to prevent their being too dry. Have quantity required of
rough puff pastry. [Footnote: See Pastry.] Roll out and divide into 9 or
10 4-inch squares. Put a little sausage meat in centre, wet the edges and
fold over. Press the edges lightly together with pastry cutter, if you have
one, brush all over with beaten egg except the edges. Place on oven plate
and put at once in hot oven. Bake 20 to 30 minutes. They may be served
either hot or cold, but are best hot. They can easily be re-heated in oven
at any time.