Ingredients serve 3 .

50gr wholemeal 3

self raising flour for 3 persons

125gr Potatoes peeled cooked, sieve and cooked

Topping

1*15gr spoon vegetable oil

175gr lean minced beef

Onion finely chopped

125gr Potatoes peeled, grated rinsed and dried

2*15ml spoon Chopped tomatoes

1*15ml spoon Dried basil

Salt and freshly ground pepper

3 medium Tomatoes sliced

50gr Edam cheese

Oven temperture220/425/F Mark 7.

Method

1. Place the base ingredients in a bowl . Mix with a fork until a soft dough is formed . Knead with a little flour until smooth .
2. On a floured board roll the dough into a circle approximately and quickly 25.5cm diameter . Transfer to a lightly greased baking sheet and pinch the edges of the dough to make a border.
3. For the topping, heat the oil in a saucepan and quickly fry the mince and potato to seal.
4. Add the chopped tomatoes, mushrooms, tomato puree and basil. Season well . Bring to the boil and simmer for 20 minutes until the liquid has reduced. Cool slightly .
5. Spread the toppi ng over the dough and top with overlapping sliced of tomato and grated cheese . Bake for 15minutes
6. Cut into quarters and serve with a crisp salad .

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