Soya mince scone cake


Ingredients 18
Servings 6
Time

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.
 

Read more on: pulses  |  bake
 

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