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100 g/4 oz/0.5 cup butter or margarine
225 g/8 oz/2 cups plain (all-purpose) flour
30 ml/2 tbsp cold water
100 g/4 oz/1 cup cooked ham, finely shredded
50 g/2 oz/1 cup fresh white breadcrumbs
5 ml/1 tsp tomato puree (paste)
A pinch of mustard powder
100 g/4 oz/1 cup Cheddar cheese, grated
1 egg, beaten
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Method :
Rub the butter or margarine into the flour until the mixture resembles
fine breadcrumbs. Add the water and mix to a pastry (paste), knead
lightly, then roll out on a lightly floured surface to a 30 cm/12 in
square. Cut in half and chill for 15 minutes.
Place one rectangle on a damp baking (cookie) sheet. Mix together the ham,
breadcrumbs, tomato puree and mustard and spread the mixture on the
pastry, leaving a 1 cm/0.5 in gap around the edges. Scatter the cheese on
top. Brush the edges of the pastry with egg, lay the second pastry sheet
on top and press the edges together to seal. Mark a criss-cross pattern on
the top with a knife and brush with egg, then bake in a preheated oven at
220°C/425°F/gas mark 7 for 25 minutes. Allow to cool, then cut into
fingers. |