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Filling:
1 onion, diced and fried lightly
in...
25 g (1 oz) butter or margarine
100 g (4 oz) smoked haddock, cooked
and flaked * * *
75 g (3 oz) cheddar cheese, grated
salt & black
pepper to taste
Pastry:
200 g (8 oz) Self-Raising Flour * *
*
100 g (4 oz) Atora Original Suet * * *
pinch of salt
cold water to
mix
beaten egg or milk to glaze |
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 Preparation
1.) Preheat oven to 200ºC,
400ºF, Gas Mark 6. Grease baking sheet.
2.) Blend together filling
ingredients, season to taste.
3.) Mix flour, Atora Suet and salt together
and add enough water to form a firm but soft dough. Roll out on a lightly
floured board to a rectangle 15 x 25 cm (6 x 10 inch).
4.) Spread filling
over dough and roll up from the short edge. Cut onto 6 slices, glaze with
beaten egg and bake for approximately 25 - 30 minutes until golden brown. Serve
hot.
©Copyright
The Celtic Treasure Chest
“Group of Companies”
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