Ingredients
25g
(1oz) butter
1 onion, sliced
1 red pepper, cored, seeded and diced
250g (8oz) mushrooms, sliced
500g (1 lb) tomatoes, skinned and sliced
2 tbsp tomato puree
2 tsp Worcestershire sauce
2 tbsp chopped parsley
125g (4 oz) Cheddar cheese, grated
salt and pepper to taste
For the scone dough:
250g (8 oz) self raising flour
1 tsp dried basil
pinch of salt
75g (3 oz) butter
about 6 tbsp milk
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Melt
the butter in a pan, add the onion and red pepper and sauté
until the onion is transparent. Add the mushrooms and cook for
5 minutes.
Add
the remaining ingredients, except the cheese, bring to the
boil, then simmer for 5 minutes. Transfer to an ovenproof
serving dish.
To
make the scone dough, sift the flour into a bowl, add the
basil and salt, then rub in the butter until the mixture resembles
fine crumbs. Mix to a firm dough with the milk.
Roll
out the dough on a lightly floured surface to 2cm (¾")
thicjness and cut out twelve 5cm (2") rounds with a plain
cutter.
Arrange
the rounds on top of the tomato mixture and sprinkle with
the cheese. Cook in a preheated oven, 220oC / 425oF / Gas
Mark 7, for about 20 minutes, until risen and golden brown.
Serve with a crisp green vegetable.
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