300g/10oz Odlums Cream Plain Flour

175g/6oz Butter/Margarine

Pinch of Salt & Pepper

Cold Water


Dijon Mustard

100g Thinly sliced Salami

200g Packet Grated Cheddar & Mozzarella Cheese

Roma Sun Dried Tomato's (optional)


1 Egg beaten with a tablespoon of water & a pinch of salt


  1. Preheat oven to 200 C/400 F/Gas 6. Lightly grease a flat baking tray.
  2. Put flour, butter or margarine, salt & pepper into a large mixing bowl. Coarsely rub ingredients together, lifting mixture as you do.
  3. Add sufficient water to mix to a stiff dough. Turn onto a floured surface and lightly knead. Cut the pastry in half.
  4. Roll out first half into oblong about a quarter of an inch in thickness. Spread a thin layer of dijon all over.
  5. Place a layer of Salami on top, then sprinkle on the cheese. Finally dot with the tomato’s if used.Brush the edge of the pastry with the glaze.
  6. Roll out remaining half of the pastry to the same size and place over the filling. Press the edges with the prongs of a fork to seal.
  7. Brush all over the top with the glaze. Prick top of pastry all over with a fork to allow the air to escape during baking.
  8. Bake for about 30 minutes until golden brown. Remove from the oven and cut into wedges.
  9. Serve hot with a salad.