Traditional Sandwich Pastes Recipes

TRADITIONAL SANDWICH PASTES

Steps:

• Peel the tomatoes and chop.
• Put in a saucepan with salt and pepper, butter and onion and cook until tender.
• Mash until smooth and add cheese, breadcrumbs and egg, stirring quickly until thick.
• Drain liquid from the tin of salmon and reserve.
• Mash the salmon, removing any bones or skin.
• Add butter, mustard and cheese. Season to taste.
• Mix all together well and stir through the lemon juice. If the mixture is a bit dry, drizzle back in a little of the salmon liquid you reserved earlier.
• poon into clean jars and store in the fridge.
• Tip the sardines - with their oil - into a pot and heat until warm.
• Mash with a fork, then add the fish sauce and tomato sauce.
• Mash the hard-boiled egg and combine.
• When cold, add chopped herbs and malt vinegar to suit.

CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING

Steps:

• In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
• If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.