2 tbsp (25 g) 1 oz butter or margarine
1 tablespoon oil
175 g (6 oz) onions, thinly sliced
1 large carrot, coarsely grated
175 g (6 oz) mushrooms, sliced
salt
pepper
1/2 teaspoon dried oregano
1 large egg, beaten
4 tablespoons milk
1 tablespoon oil
175 g (6 oz) onions, thinly sliced
1 large carrot, coarsely grated
175 g (6 oz) mushrooms, sliced
salt
pepper
1/2 teaspoon dried oregano
1 large egg, beaten
4 tablespoons milk
for the pastry
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
1/3 cup (50 g) 2 oz self-raising flour
1 teaspoon salt
2 oz (50 g) lard or white fat
25 g (1 oz) margarine
1/3 cup (50 g) 2 oz self-raising flour
1 teaspoon salt
2 oz (50 g) lard or white fat
25 g (1 oz) margarine
for the garnish
Watercress (salad cress)
tomato slices
tomato slices
method
1. To make the filling, melt the fat with the oil in a frying pan and fry the onions until softened.
2. Add the carrot and mushrooms and cook for a further 3 minutes.
3. Season well with salt and pepper and add the oregano, then remove from the heat and cool.
4. Meanwhile make the pastry. Mix the sifted flours and salt together, then rub in the fats until the mixture resembles breadcrumbs.
5. Bind to a dough with cold water. Roll out the dough and use to line a 23 cm (9 inch) flan tin or ring.
6. Spoon the mushroom filling into the pastry case.
7. Beat together the egg and milk and pour over the top.
8. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 35 to 40 minutes or until the pastry is golden and the filling is firm.
9. Serve hot or cold, garnished with watercress and tomato slices.
2. Add the carrot and mushrooms and cook for a further 3 minutes.
3. Season well with salt and pepper and add the oregano, then remove from the heat and cool.
4. Meanwhile make the pastry. Mix the sifted flours and salt together, then rub in the fats until the mixture resembles breadcrumbs.
5. Bind to a dough with cold water. Roll out the dough and use to line a 23 cm (9 inch) flan tin or ring.
6. Spoon the mushroom filling into the pastry case.
7. Beat together the egg and milk and pour over the top.
8. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 35 to 40 minutes or until the pastry is golden and the filling is firm.
9. Serve hot or cold, garnished with watercress and tomato slices.
serving amount
serves 6 - 8
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more information
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