1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
pinch of salt
2 oz (50 g) polyunsaturated margarine
2 oz (50 g) mature Cheddar cheese, finely grated
1 egg, beaten, to glaze
25 g (1 oz) Parmesan cheese, finely grated
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
pinch of salt
2 oz (50 g) polyunsaturated margarine
2 oz (50 g) mature Cheddar cheese, finely grated
1 egg, beaten, to glaze
25 g (1 oz) Parmesan cheese, finely grated
Ratatouille filling
1 small aubergine (egg plant), diced
1 courgette (zucchini), thinly sliced
1 onion, skinned and chopped
1 small green pepper, cored, seeded and cut into strips
8 oz (225 g) can tomatoes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) tomato puree (paste)
1 courgette (zucchini), thinly sliced
1 onion, skinned and chopped
1 small green pepper, cored, seeded and cut into strips
8 oz (225 g) can tomatoes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) tomato puree (paste)
method
1. Place the filling ingredients, except tomato puree, in a saucepan.
2. Cover, bring to the boil, lower heat and simmer for 20 minutes, stirring.
3. Uncover, add tomato puree and cook for a further 5 minutes, until the mixture has thickened. Set aside the filling to cool.
4. Meanwhile, make the pastry. Place the flours and salt in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
5. Stir in the Cheddar cheese and 150 ml (1/4 pint) chilled water. Mix lightly to form a soft dough.
6. Knead the dough on a lightly floured surface and divide into 4 equal-sized pieces.
7. Roll out each into a 20cm (8 inch) round.
8. Place one quarter of the filling in the centre of each pastry round.
9. Dampen the edges and fold over to form a pasty. Seal edges well, flute and make a small hole in the top of each so the pasties do not burst open during baking.
10. Lightly grease a baking sheet. Transfer the pasties to the baking sheet, then brush with beaten egg and dredge with Parmesan cheese.
11. Cook at 190°C (375°F) mark 5 for 20-30 minutes, until golden brown and cooked through.
12. Serve the pasties hot or cold.
2. Cover, bring to the boil, lower heat and simmer for 20 minutes, stirring.
3. Uncover, add tomato puree and cook for a further 5 minutes, until the mixture has thickened. Set aside the filling to cool.
4. Meanwhile, make the pastry. Place the flours and salt in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
5. Stir in the Cheddar cheese and 150 ml (1/4 pint) chilled water. Mix lightly to form a soft dough.
6. Knead the dough on a lightly floured surface and divide into 4 equal-sized pieces.
7. Roll out each into a 20cm (8 inch) round.
8. Place one quarter of the filling in the centre of each pastry round.
9. Dampen the edges and fold over to form a pasty. Seal edges well, flute and make a small hole in the top of each so the pasties do not burst open during baking.
10. Lightly grease a baking sheet. Transfer the pasties to the baking sheet, then brush with beaten egg and dredge with Parmesan cheese.
11. Cook at 190°C (375°F) mark 5 for 20-30 minutes, until golden brown and cooked through.
12. Serve the pasties hot or cold.
serving amount
makes 4
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