Posted 25/4/2016 15:21 (#1568) Subject: Carrot and Leek Cobbler
It’s very easy and tasty! Preheat the oven to 180C. Steam or boil 3 chunky cut large carrots & 3 large chunky cut leeks until just tender, drain (keep stock for sauce) & place in an oven proof casserole dish.
Meanwhile make a sauce with 20g flour in a good glug of oil or butter. When the flower has cooked for a minute or 2 add 450ml stock. Stir well & season to taste, pour over the veg and place in the oven for 15minutes.
Make scone mix with 50g butter rubbed into 220g self raising flour & 1tsp mustard powder. When the mix resembles fine breadcrumbs stir in a bit of grated cheese, then an egg and splash of milk to make a dough. Roll out to 2cm thick & cut out round scones.
Take the veg out the oven, place scones on top, raise oven temperature to 200C and bake for 20 minutes until the scones are cooked.