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Soya mince scone cake

Ingredients
500 ml self-raising flour
25 g butter or margarine
30 ml chopped fresh parsley
60 ml grated Cheddar cheese
125 ml milk
125 ml water (approximately)
FILLING
30 g butter or margarine
1 onion, chopped
1 clove garlic, crushed
200 g chakalaka-flavoured soya mince
1 egg, lightly beaten
30 ml breadcrumbs
15 ml dried mixed herbs
410 g red kidney beans, rinsed and drained
190 ml frozen peas, thawed
1 extra egg, lightly beaten
15 ml grated Parmesan cheese

Method:
Preheat oven to 180 ºC. Lightly grease a deep, 20 cm round cake tin or ovenproof dish. SCONE CAKE: Sift flour into bowl, rub in butter and stir in parsley and cheese. Stir in milk and enough water to mix to soft dough. Knead on a lightly floured surface until smooth. Heat butter in a pan, add onion and garlic and sauté, stirring, until onion is soft. Combine onion mixture, soya mince, soaked in 750 ml (3 cups) water, egg, breadcrumbs, herbs, beans and peas in a bowl. Roll half of scone dough on a lightly floured surface large enough to fit base of prepared pan and brush with a little of the extra egg. Press soya mince mixture firmly over dough and brush with a little more egg. Roll remaining dough on floured surface large enough to cover mince mixture, place over mince, brush with remaining extra egg and sprinkle with cheese. Bake, uncovered, in preheated oven for 1¼ hours. Cover cake with foil, if necessary. Serve with a salad.

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