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  • 3 cups self-raising flour
  • 1 Tbsp mustard powder
  • 75 g butter
  • ¼ cup chopped fresh parsley
  • ½ cup grated cheese
  • 1 ¼ cup milk
  • 100 g finely sliced salami
  • 2-3 spring onions, finely chopped
  • 1 ½ –2 cups left over cooked vegetables (pumpkin, carrot, courgettes), diced
  • 420 g can Wattie's Spaghetti
  • milk to glaze


  1. Sift the self raising flour and mustard into a bowl and rub in the butter. Stir in the parsley and the cheese. Mix in the milk to make a smooth dough.
  2. Turn out onto a floured board and divide in half.
  3. Roll one half out large enough to line the base and sides of a 23cm loose bottom flan tin.
  4. Arrange the salami slices on top, followed by the spring onions, left over vegetables and Wattie’s Spaghetti.
  5. Roll out the remaining dough to a 23cm circle round. Cut into wedges and place over-lapping on top. Brush with milk to glaze.
  6. Bake in the middle of the oven at 220°C for 25-30 minutes until well risen and golden. Turn out onto a plate to serve.


You can substitute Wattie’s Spaghetti with Wattie’s Spaghetti 50% Less Added Sugar*, if preferred.

* Contains 50% less added sugar and 30% less salt than the regular Wattie’s Spaghetti in tomato sauce 420g.

Rate and Review

3 Ratings Lunch Slice

Reviews (3)

Marilyn's Review | Rating

It was filling!

Kim Cullum's Review | Rating

how much milk should one be using to make the dough?

Kim Cullum's Review | Rating

used potato, peas & corn, pumpkin, and mixed herbs instead of parsley ( as we didn't have any). Used about 2 cups of milk for the dough (didn't say how much to use so had to guess). Next time will try different fillings eg ham, pineapple & tomato with spaghetti

Reply from The Food in a Minute team

Hi Kim, you would need 1 1/4 cups of milk for this recipe. Thanks!