Mossflower Wedge



  • Mossflower Wedge
    Dough:
    2 cups any flour
    100g butter
    1/2 cup milk
    1 tsp salt
    Filling:
    1 cup chopped leeks (white part) (cooked)
    1 cup chopped onions (cooked)
    1 cup gravy
    Combine the ingredients to make the dough then freeze while preparing other ingredients (cooking the leeks and onions). Lightly grease the bowl with olive oil or butter then dust with flour. When the dough is ready, put aside 1/3 of it, and lay the rest onto the sides and bowl. Layer the chopped leeks and onions in the bottom. Then ladle the gravy over the onions evenly. Roll out the remaining third of dough and lay over the top of the base. Then crimp the edges and cut slits in the center. Bake at 200 degrees celsius for roughly 15 minutes.

    This wedge is tastier than it sounds, and is excellent hot or cold!


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