Savoury Shortcrust
This recipe is taken from that wonderful program Two Fat Ladies. Clarissa Dickson Wright and the late great Jennifer Paterson toured Britain's highways and byways on a Triumph Thunderbird motorbike and sidecar. English and uproariously eccentric, the Fat Ladies were loved as much for their robust no-nonsense cooking as for their chortling, guffawing and wry quips about food, life and love. Both were militantly anti-vegetarian, anti-slimming, anti-healthy eating and anti-fast food. This recipe calls for “Gentleman’s Relish” which I cannot find here. As indicated substitute anchovy paste, but if you ever find the relish, please let me know.
- 1 cup plain flour
- Pinch of cayenne pepper
- Salt
- Black pepper, freshly ground
- 2 ounces butter, (4 tablespoons)
- 1/2-ounce Parmesan, grated
- 1 egg yolk
For the filling:
- Dijon mustard
- Gentleman's Relish (anchovy paste is an acceptable substitute)
- 1 to 2 tablespoons freshly grated Parmesan
- Fresh chives, finely chopped
For the pastry, sift the flour, cayenne pepper and salt and pepper into a bowl. Rub in the butter and add the grated cheese. Mix to a soft dough with the yolk, adding a few drops of water if necessary. Chill for 30 minutes.
Roll out the dough thinly into a square roughly 10 x 10 inches. Spread lightly with mustard and cover the mustard with a thin film of Gentleman's Relish. Sprinkle over the Parmesan cheese and chives. Roll up as a Swiss roll, wrap in plastic wrap and chill 45 minutes.
Cut the roll across in thin slices and place on a greased and lined baking sheet. Bake in a preheated oven at 375 degrees F. for 7 to 10 minutes. Place on serving plate.
Adapted from:
Two Fat Ladies, Jennifer Paterson and Clarissa Dickson Wright
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