It was filling!
Lunch Slice
Got vegies left over from last night? Here’s the perfect way to use them up in a delicious lunch dish.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 3 cups self-raising flour
- 1 Tbsp mustard powder
- 75g butter
- 1/4 cup chopped parsley
- 1/2 cup grated cheese
- 100g finely sliced salami
- 2-3 spring onions, finely chopped
- 1 1/2 –2 cups left over cooked vegetables (pumpkin, carrot, courgettes), diced
- 420g can Wattie's Spaghetti
- milk to glaze
Method
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.
