1 stick (8 Tbsp)4 oz (100 g) butter, softened
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
Pinch salt
8 oz (225 g) potato, cooked and sieved
1 medium egg, lightly beaten
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
Pinch salt
8 oz (225 g) potato, cooked and sieved
1 medium egg, lightly beaten
method
1. Rub the butter into the sifted flour, add the salt and knead together with the potato to form a scone type dough.
2. Roll out on a lightly floured board to about 1 cm (1/2 in) thick.
3. Cut into rounds and cover the casserole or pie dish by making a lid of overlapping dough rounds.
4. Brush over with the beaten egg and bake as required.
2. Roll out on a lightly floured board to about 1 cm (1/2 in) thick.
3. Cut into rounds and cover the casserole or pie dish by making a lid of overlapping dough rounds.
4. Brush over with the beaten egg and bake as required.
serving amount
serves 4
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