Mediterranean Suet Parcel Recipes

Ingredients :

1 lb self-raising flour

1 tsp salt

6 oz vegetable suet

1/4 pint natural yogurt

7 fl oz milk

1 egg yolk, beaten, to glaze

mushroom gravy, to serve

Filling:

2 aubergines, thickly sliced lengthways

2 tbsp olive oil

2 large red peppers, cored, deseeded and quartered

4 firm ripe tomatoes, sliced

12 large basil leaves

6 oz mozzarella cheese, thinly sliced

1. Sift the flour and salt into a large bowl, stir in the suet and gradually work in the yogurt and milk to form a stiff dough.
2. Knead lightly until smooth, wrap and leave to rest while preparing the filling.
3. Brush the aubergine slices with a little oil and place under a preheated hot grill for 5-6 minutes on each side until golden and tender.
4. Grill the pepper quarters, skin side up, for 6-8 minutes until blistered and blackened.
5. Put them in a polythene bag until they are cool, then peel off the skin.
6. On a lightly floured surface, roll out the dough to a 14 inch squares.
7. Arrange the aubergines, peppers and tomatoes, basil and cheese in layers, diagonally in the centre of the pastry, forming a 8 inch square.
8. Dampen the edges of the pastry with a  little water and draw up the 4 corners, pressing together in the middle to seal in the filling.
9. Transfer the parcel to a baking sheet, brush with the beaten egg yolk and place in a preheated oven, 400F, gas mark 6, for 30 minutes.
10. Reduce the temperature to 350F, gas mark 4, and bake for a further 15 minutes, until puffed up and golden.
11. Leave to rest for 5 minutes, then serve the parcel hot, with mushroom gravy.

Serves 6

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