Ingredients (serves 4 – 6)
225g wholemeal flour
225g plain flour
1tsp bicarb of soda
1tsp salt
300ml plain low fat yoghurt
100ml skimmed milk
1 egg
150g Wensleydale with cranberries, crumbled into medium chunks
1 stick celery, sliced thinly
1 handful walnuts, chopped
Method
225g wholemeal flour
Meanwhile parboil the slices of potato for 5 mins and drain
Place the rolled pastry into a flan dish.
Spread the onions on the base of the pan
Use the drained potato slice and create a single layer
Then create a layer of the sliced pears.
Then another layer of potato
Then crumble the Stilton before creating the top layer of potatoes
Bake in a preheated oven at 200c for 30 mins.
