| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 45 |
g |
Butter; (11/2 oz) |
| 175 |
g |
Plain flour; (5oz) |
| 1 |
|
Egg |
| 15 |
g |
Fresh yeast dissolved in 2 tablespoons; (1/2oz) |
|
|
; cold water |
|
|
Salt |
|
|
A little warm water |
| 3 |
|
Onions; sliced |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Aubergine; sliced, diced and |
|
|
; salted |
| 2 |
lg |
Tomatoes; skinned and chopped |
|
|
A small bunch of coriander |
| 1 |
tb |
Tomato paste |
| 1 |
lg |
Clov garlic |
| 100 |
g |
Cheddar cheese; grated (4oz) |
| 8 |
|
Black olives; stoned and halved |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE YEAST BASE
FOR THE FILLING
1. Rub the butter into the flour and add the salt.
2. Put the egg into a well in the centre of the flour and add the
yeast mixture. Mix with a little warm water and knead.
3. Shape into a ball and leave to rise in a warm place for about 1
hour.
4. Cook the onions in the oil for about 10 minutes, covered, so that
they are very soft.
5. Then add the salted, drained aubergines and cook for a further 10
minutes, stirring from time to time.
6. Add the skinned and chopped tomatoes and the chopped coriander.
7. Combine the tomato paste with the garlic and add to the mixture.
Season to taste and stir thoroughly.
8. Shape the dough into four equal balls and pat out into 5-inch
(12cm) rounds with the palms of your hands.
9. Place on a well-greased baking tray and fill each circle with the
mixture. Cover each one with grated cheese, decorate with the olives,
and bake for 25-30 minutes.
Converted by MC_Buster.
NOTES : Delicious hot as a simple supper dish, these are equally good
cold as part of a buffet table. They look really appetising amongst a
selection of salads, especially if you make them very small, and they
will vanish in no time !
Converted by MM_Buster v2.0l.
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