very simple and delicious :) White wine vinegar will soften the taste of the onion.
Taste is the apple which add a sweet taste.
Serves 2 to 4
total time: 40 minutes
250g self-raising, plus extra for dusting
olive oli
1 small red onion
1 apple
white wine vinegar
200g tin tuna spring water
30g cheddar cheese
2 tablespoon light cream cheese
English mustard
optional: Tabasco sauce
Place the flour in bowl with a pinch of salt and 125ml of water, mix together with a fork until it starts to come together, then go in with your hands and pat and bring it all into a dough. Knead for a few minutes, adding a little more flour if too wet or a splash more water if too dry. Divide into 2 balls and flatten each piece to roughly 18cm wide. Put a splash of oil into a medium non-stick frying pan on a medium heat and add one piece of the flattened dough, rubbing a little oil on the top. Cook for 2 to 3 minutes on each side, or until lightly golden and puffed up.
Meanwhile, peel the onion, then finely chop it along with the apple and toss in a large bowl with a splash of vinegar ( this will take the strong raw onion flavour away). Drain and add the tuna, grate over the cheddar and add the cream cheese. Put a bit of fire in its belly with some English mustard, a pinch of pepper and a shake of Tabasco ( if you like), then mix together.
Gently slide the bread from the pan and carefully run the way around the edge, turning and gradually cutting in towards the middle until you end up with 2 rounds. Slide the top of the bread off, then spread one side with half the filling, pop the top on and push down slightly. Place it back in the pan to cook for 3 to 4 minutes on each side, or until beautifully golden and melty inside. I like to cut these up and share straight away while they are hot-you can be cooking the next one as you tuck into the first.
Serves 2 to 4
total time: 40 minutes
250g self-raising, plus extra for dusting
olive oli
1 small red onion
1 apple
white wine vinegar
200g tin tuna spring water
30g cheddar cheese
2 tablespoon light cream cheese
English mustard
optional: Tabasco sauce
Place the flour in bowl with a pinch of salt and 125ml of water, mix together with a fork until it starts to come together, then go in with your hands and pat and bring it all into a dough. Knead for a few minutes, adding a little more flour if too wet or a splash more water if too dry. Divide into 2 balls and flatten each piece to roughly 18cm wide. Put a splash of oil into a medium non-stick frying pan on a medium heat and add one piece of the flattened dough, rubbing a little oil on the top. Cook for 2 to 3 minutes on each side, or until lightly golden and puffed up.
Meanwhile, peel the onion, then finely chop it along with the apple and toss in a large bowl with a splash of vinegar ( this will take the strong raw onion flavour away). Drain and add the tuna, grate over the cheddar and add the cream cheese. Put a bit of fire in its belly with some English mustard, a pinch of pepper and a shake of Tabasco ( if you like), then mix together.
Gently slide the bread from the pan and carefully run the way around the edge, turning and gradually cutting in towards the middle until you end up with 2 rounds. Slide the top of the bread off, then spread one side with half the filling, pop the top on and push down slightly. Place it back in the pan to cook for 3 to 4 minutes on each side, or until beautifully golden and melty inside. I like to cut these up and share straight away while they are hot-you can be cooking the next one as you tuck into the first.
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