Veg HT CD MC English
4 Hot Cold Vegetarian Vegetables Main Course England British
Lancashire Cheese, grated
Cooked Beetroot, coarsely grated
Small Onion, grated
tbsp Thick Mayonnaise
and Black Pepper
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.
Preheat the oven to 200C, 400F, Gas mark 6.
In a bowl, mix together the cheese, beetroot, onion, mustard, mayonnaise, salt and pepper.
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.
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.
Serve Hot or cold cut into slices.