110 g (4 oz) potatoes, cooked
2 tbsp (1 oz) 25 g butter
1 pinch of salt
1 good grinding of black pepper
1 cup (110 g) self raising (self rising) flour
1 tbsp milk
2 tbsp (1 oz) 25 g butter
1 pinch of salt
1 good grinding of black pepper
1 cup (110 g) self raising (self rising) flour
1 tbsp milk
for the filling
8 oz (225 g) tomatoes, skinned and sliced
1 onion, finely chopped
1/2 cup (65 g) mushrooms, sliced
110 g (4 oz) strong cheese, grated
few drops of olive oil
1 onion, finely chopped
1/2 cup (65 g) mushrooms, sliced
110 g (4 oz) strong cheese, grated
few drops of olive oil
method
to make the base
1. Place the potatoes through a ricer or mouli then beat in the butter, salt and pepper until a creamy consistency is achieved.2. Slowly add the flour, then the milk, to form a fairly stiff dough.
3. Roll out to about 20 cm (8 in) diameter and fry in a greased frying pan until the underside is slightly browned.
to make the filling
1. Put the tomatoes on the potato base, then the onion and mushrooms.2. Scatter the cheese over.
3. Carefully dribble a few drops of olive oil over the filling and place under a hot grill until the cheese has melted and browned.
serving amount
serves 6
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