By Bernie and Mike Bell
I think a Neapolitan might argue the authenticity of this recipe! But – it’s easy and tasty…….
- 6 oz. self-raising flour
- 1 oz. butter or marge
- 1 egg (beaten)
- ½ tsp salt
- 2 tblsp milk
- Olive oil
- 1 tsp Oregano
- 2 cloves of garlic (finely chopped)
- Ground black pepper
- Medium tin of chopped tomatoes
- 6 oz. cheese (grated)
Pre-heat oven to 200°C.
Sieve flour and salt in a bowl. Rub in the butter. Bind with beaten egg and milk to form a stiff dough.
Roll pasty out on a floured surface, then place in a flat, greased baking tray.
Meanwhile, heat oil in a sauce-pan, fry garlic gently (don’t brown) and add tomatoes and seasoning then reduce, vigorously.
When it’s nice and thick, place tomato mixture on the pasty base and add most of the cheese – you can add anything else you like – olives, sliced peppers, mushrooms – whatever you fancy! Finish off with the remaining cheese and sprinkle with the oregano and black pepper according to taste.
Bake in oven for about 20 minutes until the cheese has melted and the pastry round the edges is golden brown.
This is good with potato salad – often we have it with home-made potato salad made with left-over cold potatoes. Or – beans are easy too!