What was supposed to be a beef pattie or what we call ‘meat pie’ turned into a pan fried pizza thing.
The pastry dough I made required very simple ingredients – most of which would be sitting comfortably in our kitchen cupboards/fridge.
As I was mashing the flour and margarine between my fingers I came to realise the presence of the margarine was no more – I didn’t have enough to make my pastry so I just had to make do with flour, milk a bit of yeast and water for the base.
As it sat there, rolled into a ball not knowing what to do with it. I cut a few pieces, flattened it with my hand, then rolled it out and popped it onto a hot oiled pan to fry then under the grill to finish.
So how did this turn out? Let’s find out.
I used 1 cup of flour and extra for dusting.
Tiny bit of yeast.
2 Tablespoons of tomato puree
4 Tablespoons water
Powder garlic if you fancy.
Cheese (if you fancy, I did skip on the cheese).
Verdict: I loved the texture of the base with its slight sweet, biscuity texture which gave it a playful edge.
The base worked well – simple yet flavorsome with the absence of that slight acidic/bitterness that the puree tends to give.
Overall it tasted great, perfect for those mid-day/ evening snacks (maybe for breakfast?!) or when you have a pizza craving.
The only thing I would do is measure out the ingredients properly. As I have a habit of cooking from sight which is not necessarily the best for when you want to share the recipe.