Nutty Cheese Slice

Preamble

"Savory slices are so adaptable at this time of the year. They can be planned to serve hot, but if the weather warms suddenly late in the day, they can be served cold with salad.

I suppose they could almost be called a two way meal, with one way appeal.

I use a shortcrust pastry for these recipes, as there is a little less shrinkage in this type. However if you are making your own pastry, remember use either margarine or good quality fat, and not butter for a good result. A tiny squeeze of lemon never goes amiss for flavour.

It also eliminates any overpowering flavour from the shortening. If you prefer to buy the ready made pastry, which by the way is now obtainable in both white flour or wholemeal flour type, be sure to roll it out. Lift it loosely on the board and allow it to relax for at least 30 minutes after rolling. This also prevents shrinkage.

The cheese and nut slice and the tomato slice are both very suitable for cutting into finger lengths to serve as a supper savory. They are not as thick with filling as the other ones."

Ingredients
8 oz Shortcrust Pastry
4 oz grated Cheddar Cheese
1 Onion
4 oz chopped Walnuts
2 Eggs
1 cup soft Breadcrumbs
1 teaspoons Paprika
2 oz grated Parmesan Cheese

Method

Roll the pastry thinly, and line a 9 inch square lamington tin. Chop the onion or grate it finely. Add to the breadcrumbs, beaten eggs, the grated cheddar cheese and the chopped walnuts. Spread over the pastry.

Mix the parmesan cheese and the paprika and sprinkle over the breadcrumb mixture. Bake in a moderate oven 375 deg. for 30 minutes. Serve hot, cut in squares or fingers. Delicious if served with a French salad.