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Beetroot Slice     Veg    HT   CD   MC  English    50mins

Serve 4     Hot   Cold Vegetarian  Vegetables   Main Course  England British  Europe 



100g/4oz Plain Flour

100g/4oz Wholemeal Flour

1/4 teasp Salt

100g/4oz Butter, diced

Water to bind

175g/6oz Lancashire Cheese, grated

175g/6oz Cooked Beetroot, coarsely grated

1 Small Onion, grated

1 teasp Mustard

2 tbsp Thick Mayonnaise

Salt and Black Pepper




1. Sift both flours into a bowl with the salt. Rub in the butter until the mixture resembles fine breadcrumbs then gradually add enough water to make a fairly firm dough. Wrap in Clingfilm and refrigerate while you make the filling.


2. Preheat the oven to 200C, 400F, Gas mark 6.


3. In a bowl, mix together the cheese, beetroot, onion, mustard, mayonnaise, salt and pepper.


4. Roll out half the pastry and use to line a shallow 18cm/7 inch square baking tin. Spread the filling over the pastry in the tin and level off. Roll out the remaining pastry and use to cover the tin, dampening the edges of the pastry. Press down well to seal and trim off any surplus pastry.


5. Brush the top with a little beaten egg, make a small hole in the centre to allow any steam to escape. Sprinkle with a little salt then bake in the centre of the oven for 35 minutes until lightly browned and crisp.


6. Serve Hot or cold cut into slices.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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