Savoury

Savoury Eccles Cakes

Serves 6

20 mins cook time

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Ingredients

150g beef, lean minced

1 small onion, finely chopped

125ml stock

1 tbsp tomato puree

1 tbsp red pepper, chopped

1 tbsp paprika

salt and pepper

Pastry:

150g McDougalls or Be-Ro Self-Raising Flour

75g Atora Original Suet

pinch salt

cold water to mix

beaten egg or milk

Method

Step one
Preheat oven to 230°c, 450°F, Gas Mark 8. Have ready a baking tray and 5 inch cutter.

Step two
Brown mince in its own fat. Add half the onion and the remainder of the filling ingredients and simmer until thick, approximately 20 minutes.

Step three
Add remaining onion to the flour, Atora Suet and salt. Mix with sufficient: water to form a firm but soft dough. Roll out and cut into 6 rounds.

Step four
Brush with beaten egg and divide filling between rounds. Gather pastry over filling, seal and turn over flattering slightly into an oval shape.

Step five
Place on baking tray, make 3 cuts in each and glaze. Bake for 5 minutes. Reduce oven temperature to 190°c, 375°F, Gas Mark 5 and cook for a further 15 minutes.

Cook’s Tip
For a different flavour replace the beef with finely chopped chicken and the paprika with curry powder.

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