Special prize for the Kitchen Craft section in the 15th August 1937 Sunday Times (reference)
Ingredients:
Shortcrust Pastry
½ cup seeded raisins or sultanas
2 oz (60 g) ground ham
2 dessert spoons any mustard pickle
salt and pepper to taste
mayonnaise (optional)
Method:
1 ) Line savory boat or patty tins with shortcrust pastry and cook.
2 ) Mix together the raisins, ham, pickle, salt and pepper and use the mixture to fill the pastry shapes
3 ) Coat with mayonnaise if desired.
Submitted by Mrs. E. Gallop, 5 Salvado-avenue, East Fremantle