Ingredients

The following ingredients have 6 Servings
  • 225 g / 8 oz Self-raising flour
  • 1 ½ teaspoon Baking powder
  • 2 pinches salt
  • 30 g / 1 oz Butter
  • 1 teaspoon Wholegrain mustard
  • 75 g / 3 oz Mature Cheddar (grated)
  • 75 g / 3 oz Ham (diced)
  • 4 tablespoon Milk or more
  • 170 g / 6 oz Cold cooked potatoes
  • To finish:
  • Milk or beaten egg to glaze

Instruction

  • Pre-heat the oven to 220°C.
  • Mash or rice your potatoes in a medium sized bowl.
  • Sift the flour, salt and baking powder into another bowl.
  • Rub the butter in until the texture of fine breadcrumbs.
  • In the bowl containing the mash stir in the milk and mustard.
  • Then add the grated cheese and ham.
  • Add the dry ingredients and mix with a fork, adding more milk if necessary. (I needed 4 more tbsp).
  • Knead lightly on a floured surface for a few seconds until smooth.
  • Roll the dough out to 18 cm (7”) circle.
  • Put on a greased baking sheet and mark into 6 wedges with a sharp knife.
  • Brush with milk or egg wash.
  • Bake for 20 minutes or until golden and cooked through.
  • Cool on a wire rack.
  • Serve warm or cold.