Canal Boat - - This Month -

A per­fect dish to serve up to young­sters


8oz plain flour sea­soned with salt 3 tbls cold wa­ter 4oz but­ter 1 1/2 lbs sausage meat or skinned sausages A tin drained chopped toma­toes Ta­ble­spoon of mixed herbs 4oz strong cheese Salad to gar­nish


This recipe is quick and easy, es­pe­cially if you use a frozen short crust pas­try. You will need an oven proof dish of about 8 or 10 inches.

Make the pas­try by rub­bing 4oz of but­ter into 8oz of slightly salted plain flour. Once the flour looks like bread­crumbs, add one ta­ble­spoon of cold wa­ter at a time un­til a dough has formed.

Place the dough on to a floured work­top and roll it out to fit the dish. Turn the oven on to gas mark 6 ( 200°c, 400°f).

Take your sausages or sausage meat and form it gen­tly to shape on a floured sur­face and then place it over the pas­try.

Drain the juice from a can of chopped toma­toes and spoon them over the sausage. Sprin­kle over some mixed herbs and place in the bot­tom of the oven for about 30 min­utes (this keeps the pas­try base crisp).

Re­move from the oven and sprin­kle a good layer of cheese over the top of the toma­toes and re­turn to the top shelf for a fur­ther 10 min­utes un­til the cheese has melted and browned.

Serve with salad and lash­ings of tomato sauce. If you are lucky to have any slices left over they are de­li­cious for pic­nics and packed lunches.

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