Cooking For 1968 PIZZA PIES

Press, Volume CVIII, Issue 31726, 9 July 1968, Page 3

Cooking For 1968 PIZZA PIES

'By

CELIA TIMMS)

Pizza pies have become very popular in recent years—in fact, I heard of one enterprising man who created a most lucrative business supplying only pizza pies. Here is a recipe which is a successful variation on the real thing. You Need: PASTRY 1 cup self-raising flour 1 cup plain flour 1 teaspoon paprika * teaspoon salt 3 ozs butter 2 tablespoons lemon juice 2-3 tablespoons cold water Method: Sift dry ingredients and rub in butter. Com-

bine lemon juice with cold water and add sufficient to make a firm dough. Chill for at least one hour before rolling out {in thick. Fit into pie tin and brush all over lightly with oil. FILLING 1 large onion finely chopped 1 clove garlic (crushed) 1 15oz tin tomatoes 1 bay leaf . 1 tablespoon brown sugar ' Pinch mixed herbs I tablespoons flour Method: Saute the onion in I oil until soft, add garlic, sugar | and flour, then the tomatoes and the liquor. Stir well and ’ add the bay leaf and herbs. ' Test for seasoning of pepper and salt. Bring all to the boil and I simmer very slowly for half an hour, uncovered. Pour into lined pie tin and bake at 350 I until firm.