Gammon and Mustard
|Serves 6 people
||Approximate Time: 45 mins.
(1lb) shortcrust pastry
1 small onion, chopped
2 tbsp. English mustard
1 small egg, beaten
150g (5oz) swede, finely chopped
2 tbsp. flat leaf parsley
- Preheat the oven to 190°C
/375°F/Gas Mark 5.
- Roll the pastry out on a lightly
floured surface and cut four 18cm/7" circles.
- Mix together the gammon, onion,
swede, mustard, parsley and 3 tbsp. of water. Season well.
- Spoon a quarter of the mixture
on to the centre of each pastry circle.
- Brush the edges with the egg.
Fold over the meat and crimp the edges.
- Place on a greased baking sheet
and bake for 20 minutes until golden.
- Serve warm with a dollop of
your favourite chutney or pickle.
Our thanks to the Dairy
Diary for their contribution
|Serves 4 people
||Approximate Time: 30-35 mins.
(8oz) shortcrust pastry
50g (2oz) white breadcrumbs
(12oz) golden syrup
Rind of ½ lemon, finely grated
Preheat oven to
200°C/400°F/Gas Mark 6.
Line plate with
pastry, re-roll trimmings, cut into strips 12mm (½in) wide for
and lemon rind with syrup. Pour filling into lined plate. Place strips
of pastry lattice fashion over filling. Pinch up edges. Bake.
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