SWEET CORN CRUST

SWEET CORN CRUST
250 ml (1 cup) self raising flour
5 ml (1 teaspoon) dry mustard
Pinch of salt and pepper
10 ml (2 teaspoons) Fresh parsley, chopped
60 ml (4 Tablespoons) Butter
420 g Goldcrest Sweet corn
60 ml (4 tablespoons) milk
1 egg
Sift the flour, mustard, salt and pepper. Add the
parsley. Rub the butter into the flour mixture until it looks like bread
crumbs. Stir in the creamed sweet corn, milk and egg, mix very well. Add to the
flour mixture and stir until a soft dough forms. Pour over the meat and bake
for 25 min. until golden brown.
Photo: Erna Van der Merwe