"Cobbles for Stew"
Author: Sheila Kerrian
Recipe type: Side Dish
Cuisine: Irish
Serves: 4
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sea salt
- 4 Tablespoons butter or margarine
- 1 cup grated sharp cheddar cheese
- 1 teaspoon dried oregano (or rosemary, depending on the vegetable stew seasonings)
- 1 jumbo egg, slightly beaten
- 3/4 cup milk
- Parchment paper
- Aluminum cookie tray
- Preheat oven to 425 degrees (F)
- Mix the flour and salt together in a large bowl
- Add the butter/margarine and mix together with a fork or pastry blender
- Mix in 2/3 cup cheese and all the oregano (or rosemary). Set aside.
- Place the milk in a small bowl.
- Add the beaten egg to the milk and stir together.
- Add 1 cup of milk-egg mixture to the dry ingredients and mix together to form a soft ball of dough.
- Add more of the mixture if needed to include all the dry ingredients in the ball.
- Roll out dough (on a lightly floured surface) to about a 1/2 inch thickness.
- Use a lightly floured glass or lightly floured cookie cutter to cut two-inch circles.
- Add the cobbles to the top of your stew.
- Brush with leftover milk-egg and sprinkle the leftover cheese on top.
- Bake at 425 degrees for 10-12 minutes or until golden brown.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/03/knr-p-166-cobbles-for-vegetable-stew/
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