1/3 cup (50 g) 2 oz plain flour (All purpose), sieved
1/3 cup (50 g) 2 oz plain wholemeal flour (whole grain), sieved
1/3 cup 65 g (2 1/2 oz) butter
175 ml (6 fl oz) fresh milk
1 onion, chopped
1 green pepper, chopped
175 g (6 oz) potatoes, peeled and diced
2 tablespoons chopped parsley
freshly ground pepper
198 g (7 oz) can corned beef, chopped
1/3 cup (50 g) 2 oz plain wholemeal flour (whole grain), sieved
1/3 cup 65 g (2 1/2 oz) butter
175 ml (6 fl oz) fresh milk
1 onion, chopped
1 green pepper, chopped
175 g (6 oz) potatoes, peeled and diced
2 tablespoons chopped parsley
freshly ground pepper
198 g (7 oz) can corned beef, chopped
method
1. Place flours in a bowl. Rub in 50 g (2 oz) butter until mixture resembles fine breadcrumbs.
2. Add 2 tablespoons of milk and mix into a dough.
3. Roll out on a floured work surface and use to line a 18 cm (7 inch) flan ring.
4. Bake blind at 190°C (375°F) Mark 5 for 20 minutes.
5. Saute the vegetables and parsley in remaining butter for 5 minutes.
6. Add the milk and simmer for 10 minutes.
7. Mix in the pepper and beef. Cook until all the liquid is absorbed.
8. Pile the hash into the pastry case. Return to oven for 10 minutes. Serve hot or cold.
2. Add 2 tablespoons of milk and mix into a dough.
3. Roll out on a floured work surface and use to line a 18 cm (7 inch) flan ring.
4. Bake blind at 190°C (375°F) Mark 5 for 20 minutes.
5. Saute the vegetables and parsley in remaining butter for 5 minutes.
6. Add the milk and simmer for 10 minutes.
7. Mix in the pepper and beef. Cook until all the liquid is absorbed.
8. Pile the hash into the pastry case. Return to oven for 10 minutes. Serve hot or cold.
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