200 g (8 oz) button mushrooms
50 g (2 oz) butter
2 tomatoes, quartered
4 frozen fish steaks
298 g (10 1/2 oz) can condensed mushroom soup
120 ml (8 tbsp) milk
100 g (4 oz) self-raising flour
pinch salt
25 g (1 oz) margarine, cubed
45 - 60 ml (3 - 4 tbsp) milk
50 g (2 oz) butter
2 tomatoes, quartered
4 frozen fish steaks
298 g (10 1/2 oz) can condensed mushroom soup
120 ml (8 tbsp) milk
100 g (4 oz) self-raising flour
pinch salt
25 g (1 oz) margarine, cubed
45 - 60 ml (3 - 4 tbsp) milk
method
1. Slice the mushrooms using the slicing disc.
2. Heat the butter in a pan and fry the mushrooms until soft. Place in a 1 - 2 litre (2 pint) ovenproof dish.
3. Place the tomatoes in the processor bowl fitted with metal blade and chop finely. Spoon on top of the mushrooms. Add the fish.
4. Warm the condensed mushroom soup with the milk and pour over the fish steaks.
5. Place the flour and salt in the processor bowl. Add the margarine and chop finely.
6. Add the milk gradually down the feed chute while pulsing the processor, until the mixture forms into a soft dough.
7. Roll out to l - 2 cm (1/2 inch) thick, cut into 8 x 3cm (1 1/2 inch) rounds and place on the fish.
8. Bake at 190°C, 375°F, Gas No. 5 for 30 minutes.
2. Heat the butter in a pan and fry the mushrooms until soft. Place in a 1 - 2 litre (2 pint) ovenproof dish.
3. Place the tomatoes in the processor bowl fitted with metal blade and chop finely. Spoon on top of the mushrooms. Add the fish.
4. Warm the condensed mushroom soup with the milk and pour over the fish steaks.
5. Place the flour and salt in the processor bowl. Add the margarine and chop finely.
6. Add the milk gradually down the feed chute while pulsing the processor, until the mixture forms into a soft dough.
7. Roll out to l - 2 cm (1/2 inch) thick, cut into 8 x 3cm (1 1/2 inch) rounds and place on the fish.
8. Bake at 190°C, 375°F, Gas No. 5 for 30 minutes.
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