150 g (6 oz) self-raising flour
pinch of salt
2.5 ml (1/2 tsp) baking powder
50 g (2 oz) margarine, diced
90 ml (6 tbsp) milk
75 g (3 oz) Cheddar cheese
1 large onion, peeled and cut into 8
396 g (14 oz) can tomatoes
salt and pepper
4 frankfurters, cut in half lengthways
pinch of salt
2.5 ml (1/2 tsp) baking powder
50 g (2 oz) margarine, diced
90 ml (6 tbsp) milk
75 g (3 oz) Cheddar cheese
1 large onion, peeled and cut into 8
396 g (14 oz) can tomatoes
salt and pepper
4 frankfurters, cut in half lengthways
method
1. Place the flour, salt, margarine and baking powder in the processor bowl and chop finely.
2. Add the milk and process to a soft dough. Roll into 25cm (10") round.
3. Press the dough into a greased 25cm (10") frying pan, cover and cook over a low heat for 10 - 15 minutes, until golden.
4. Grate the cheese and set aside.
5. Place the onion in the processor bowl and chop finely.
6. Put the chopped onion in saucepan with tomatoes and boil until thickened and reduced by half. Season.
7. Spread on the dough, arrange the frankfurters on top, and sprinkle with cheese. Cook under a hot grill for 4 minutes.
2. Add the milk and process to a soft dough. Roll into 25cm (10") round.
3. Press the dough into a greased 25cm (10") frying pan, cover and cook over a low heat for 10 - 15 minutes, until golden.
4. Grate the cheese and set aside.
5. Place the onion in the processor bowl and chop finely.
6. Put the chopped onion in saucepan with tomatoes and boil until thickened and reduced by half. Season.
7. Spread on the dough, arrange the frankfurters on top, and sprinkle with cheese. Cook under a hot grill for 4 minutes.
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