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Northern British name for an inedible paste made from flour and water, used to seal a casserole dish or similar pot whilst baking. Place 8oz (225g) plain flour in a bowl and add 5 fl oz (150 ml) of cold water - it should be enough to make a soft but not sticky dough. Divide the dough into 4 and roll each piece into a cylinder about 9 inches (23 cm) long on a lightly floured surface. Now position these all around the rim of the casserole dish you want to seal - it doesn't matter what they look like. Place the casserole lid carefully on top, pressing down gently and making sure there are no gaps. You dish is now sealed and ready for the oven.
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