cooked, dried kidney or haricot beans (or
drained canned beans)
chopped oregano ground black pepper
low fat plain yoghurt
egg
Method :
To make the pastry, sift together
the flour, soya flour and salt and stir in the bran remaining in the
sieve. Rub in the fat until the mixture
resembles fine breadcrumbs. Stir the water into the dry
ingredients to from a stiff dough. Wrap closely and chill for about 1
hour. To make the filling, melt the
margarine in a pan and fry the onion and garlic over moderate heat
for about 3 minutes. Do not allow to brown. Add the tomatoes and cook, stirring
occasionally, for about 20 minutes, or until the sauce has
thickened. Stir in the beans and oregano and
season with salt and pepper.
Remove from the heat. Beat together the yoghurt and egg
and beat lightly into the tomato mixture. Leave to cool. Heat the oven to 180oC
(350oF), Gas 4. Grease a 20 cm flan ring. Roll out the pastry on a lightly
floured surface and line the flan ring. Prick the pastry with a fork, cover
it with greased foil and fill with baking beans. Bake for 20 minutes. Remove the beans and foil lining
and pour in the bean and tomato filling. Return to the oven and bake for a
further 20 minutes, or until set. Serve warm or cold.
