Savoury Eccles Cakes

Denise Gregory


This recipe has never been tested. Unfortunately, I'm the only one who likes them and there is no way I could eat 6 on my lonesome. I don't know how long I've had it, but it comes from a small booklet that had been put together by Atora so they should be really good. Hope some of you will give them a try.
The photo is one I copied across from the internet but it does give a representation of how these cakes should look.

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6 oz
lean minced beef
1 small
onion, finely chopped
1\4 pt
1 Tbsp
red pepper, chopped
1 Tbsp
tomato puree
1 Tbsp
salt and pepper


6 oz
self-raising flour
3 oz
shredded suet
cold water to mix
beaten egg or milk.


1Preheat oven to 230C, 450F, Gas Mark 8. Have a baking tray and a 5 inch cutter to hand.
2Brown the mince using its own fat. Add half the onion and the remainder of the filling ingredients and simmer for about 20 minutes.
3Meanwhile, add the rest of the onion to the flour, shredded suet and salt. Mix with enough water to form a firm but soft dough. Roll out and cut into 6 rounds.
4Brush the pastry with beaten egg or water and divide the filling between the rounds. Bring the pastry over the filling, seal and turn over, flattening slightly into an oval shape.
5Place on the baking tray, make 3 cuts across the top and glaze with beaten egg. Bake for 5 minutes in the preheated oven, then reduce the temperature to 190C, 375F, Gas Mark 5, and cook for another 15 minutes. Enjoy.
If you prefer to cook the filling in a microwave, these are the directions:
For a 650w microwave: Cook beef and onion on High for 3 minutes, stirring halfway. Add the remaining ingredients, reduce the stock to 3floz and cook for 5 minutes.
TIP: For a different flavor use finely chopped chicken instead of beef and replace the paprika with curry powder.

About Savoury Eccles Cakes

Course/Dish: Other Snacks
Main Ingredient: Beef
Regional Style: UK/Ireland