Pizza Fingers

Ingredients

Topping:
340g (12 oz) ready to eat smoked mackerel fillets, fresh or defrosted, skinned and cut into strips
85g (3 oz) cream cheese, softened
3 tomatoes, skinned and quartered
1 small green pepper, sliced

Base:
225g (8 oz) self?raising flour
1 x 5ml spoon (1 teaspoon) paprika
55g (2 oz) butter or margarine
1 egg, beaten
3 x 15ml spoon (3 tablespoons) milk
watercress and lemon slices, to garnish

Serves 8-10 pieces

Method
Preheat the oven to 200C/ 400F, Gas Mark 6
To make the base: sift the flour and paprika together.  Rub in the butter or margarine.  Stir in the beaten egg and sufficient milk to make a soft dough.  Knead lightly.
Roll into a square approximately 20cm (8") and place on a greased baking sheet.
Spread the cream cheese over the base and top with mackerel strips, tomato and pepper slices.
Bake for 20-25 minutes until dough is risen and golden.
Cut into fingers and serve hot or cold, garnished with watercress and lemon slices.
Serve with fresh green salad