Bacon And Cheese Slice
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Made mustard||5 Milliliter (1 Teaspoon)|
|Mature cheddar cheese||3 Ounce, grated (75 Gram, English Type)|
|Freshly ground black pepper||To Taste|
|Cooked ham/Bacon||8 Ounce, finely chopped (225 Gram)|
|Stuffed olives||4 , sliced|
|Plain flour||8 Ounce (200 Gram)|
|Margarine||2 Ounce (50 Gram)|
|Lard/White fat||2 Ounce (50 Gram)|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Mixing)|
|Hard boiled eggs||2 , thickly sliced|
|Beaten egg/Milk||1 (For Glazing)|
|Cucumber slices||4 (For Garnish)|
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually add the milk and bring to the boil, stirring continuously.
Simmer for 3 minutes then stir in the mustard and cheese and season to taste; add the ham or bacon and the stuffed olives and leave the filling to cool.
Sieve the flour with a pinch of salt into a bowl.
Add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to bind to a pliable dough.
Turn out on to a floured surface and roll out thinly to a 30 cm (12 in) square.
Place half the filling down the centre of the pastry, lay the eggs on top and cover with the remaining filling.
Cut the sides of the pastry into diagonal strips 2 cm (J in) wide and plait these pieces evenly to enclose the filling completely.
Transfer to a dampened baking sheet and brush the top with egg or milk.
Cook in a hot oven for 20 minutes then reduce oven temperature to moderate and continue for a further 15 to 20 minutes until the pastry is golden brown.
Serve hot or cold.
Garnish with slices of cucumber.