One for the kids when we have Shepard’s Pie, or for us all for picnics. My big boy ate five tonight so it’s worth remembering despite lack of pictures.
1/2 quantity pizza dough
Tinned chopped tomato
This is really designed to make a small amount if Shepard’s pie palatable for small boys. You will need about six tablespoons of Shepard’s pie filling- anything mince/tomato based.
Roll the dough out, and cut into squares. Put a dollop of filling on each and seal the edges pasty-style.
Bake at 200c for about 20-25 minutes.
My biggest baby likes to cook pizza.
Vegan Meat Feast – Artisan Vegan Mozerella, Vegan Brunch Choritzo, Suma Burger Mix Meatballs, Onions, Peppers, Aubergine Sauce
200g refreshed starter
400g strong white flour
Glug of olive oil
Pinch of salt
Knead well, rest 2-4 hours, roll out, top, bake.
Tomato and Aubergine Sauce
When I make aubergine bacon I keep the end slices in the freezer to enrich this sauce.
1 tin tomatoes, chopped
1 onion, chopped
Aubergine – no more by volume than you have onion, chopped
Tablespoon balsamic vinegar
Tablespoon olive oil
Fry the onion and aubergine in the olive oil. When the vegetables are translucent, add the tomatoes and balsamic vinegar. Use an immersion blender to smooth the sauce out and reduce well. Allow to cool, this should make enough for at least three pizzas so freeze the excess.
Top the base and sauce with a few of the following:
Artisan Vegan Mozerella
Mini meatballs made from reconstituted burger mix
Or omit sauce and add:
Thinly sliced potatoes, chilli and rosemary
And cook for approximately twenty-five minutes.