We in the Essex and South Suffolk Community Rail Partnership would like to announce the winner of our exciting new recipe section. We know some of our station adopters are amazing cooks and bakers because we have sampled their wares. So we have introduced a Railway recipe section on our website. Our very worthy winner is Corinne Sermons, one of our lovely adopters at Marks Tey.
All NewsIngredients
Dried potato or mashed potatoes
Small onion or spring onion
6 oz cheese (grated)
1 large egg
Block of puff pastry
Method
Heat oven to gas 6 or 200 degrees
Make up 1 oz dried potato with water or use mashed potatoes.
Add together with chopped onion, grated cheese, egg
Roll the pastry to a rectangle 8” x 12”
Spread the mixture over.
Roll like a swiss roll from the long side.
Cut into half inch pieces and put on an oven tray, well-spaced as they will spread out.
Bake for 10 to 15 minutes.
You can add ham, bacon, mushrooms or pickle to taste.
Ingredients
2 large potatoes
10 oz cheese (grated)
3 large eggs
7 fl oz milk
Optional
Tinned tuna
Tomatoes
Peppers
Bacon
Ham
Mushrooms
Method
Heat oven to gas 4 or 180 degrees
Slice potatoes and boil briefly in water until soft but not falling to pieces.
Line a flan dish
Fill with grated cheese.
Mix eggs and milk and use to cover cheese.
Bake for 30 to 40 minutes until firm
Ingredients
Pastry
8oz plain white flour (I often use 6oz white and 2oz wholemeal)
4oz margarine
Pinch salt
Approx. 2tbs. cold water
Serve flour and salt into bowl, rub in margarine to make fine breadcrumb texture. Add water and bind together. Leave to rest while mixing all filling ingredients together.
Filling:
2oz porridge oats
8oz good quality beef mince
2tbs tomato purée
1 beaten egg (reserve a small amount to brush top)
Shake of Worcestershire sauce
Half a beef Oxo cube
1-2 tbs. water
Salt and pepper to taste
Method
Divide pastry into 2 thirds and one third
Roll out larger piece to line an 8” sandwich (including sides) tin (line bottom or grease).
Put in filling. Roll out last third of pastry and place on top, sealing and fluting edges. Brush with remaining egg with a little milk added. Sprinkle with extra oats.
Bake approx. 40 mins. Gas 5, 165c, fan 175 – 180c. Until golden.
Can be eaten hot or cold. (Good with salad for summer)
Serves 4.