Sweet Potato & Feta Pasties

I only made one pasty out of left over pastry, feta, sweet potato and some fresh Rosemary from making a tart,

Cheese and Marmite Scones

 

8 oz (225 g) Flour (white or wholemeal or half & half)
 

2 oz (50 g) Margarine (or butter)
 

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar
 

150 ml Milk ( I used soya) 

 1-2 tbs Marmite (or similar)

 2 oz (50 g) Grated cheddar cheese

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add the Marmite
Add the milk and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven

 

Marmite Scones

8 oz (225 g) Flour (white or wholemeal or half & half)
 

2 oz (50 g) Margarine (or butter)
 

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar
 

150 ml Milk ( I used soya) 

 1-2 tbs Marmite (or similar)

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add the Marmite
Add the milk and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven

Stuffed Potato Cakes

 

Peel, boil, mash and cool around 400 gm of floury potatos.

For the filling chop and fry one medium onion until soft, then add 200 gm of Quorn, a handful of raisns and sunflower seeds.

 

Allow both the potato and the filling to cool.

Take ball of potato around the size of a small apple and shape it into a flattened ovel shape, place a heaped spoon of the filling in the middle. Fold over and join the edges. Wet your hands to enable the shaping.

Brush with oil and bake in a hot oven for 25 minutes. Serve warm with salad. Keeps well in the freezer.

Recipe coming soon