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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an Edgell recipe I found in an old cookbook, I had a little bit of Brie to use up so I did a half batch with no issues in conversion, I also used half corn kernels, half creamed corn which was lovely. Ingredients:
2 1/2 cups self-raising flour |
2 teaspoons mustard powder |
black pepper |
30 g butter |
440 g corn kernels, liquid reserved |
125 g camembert cheese or 125 g brie cheese, cut into small cubes |
1 egg, lighly beaten |
Directions:
1. Pre-heat oven to 180.C.
2. Sift flour, mustard powder & pepper into a bowl, rub butter in with fingertips.
3. Toss corn, and cheese through flour, add eggs and enough reserved liquid to holds it together when mixed.
4. Place on a well-greased baking tray and flatten down slightly, slash dough slightly to make 8 segments.
5. Bake for 30 mins or until cooked through.
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