MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Aloysius Parish Savoury Cheese Pie
Categories: Pastry, Herbs, Vegetables, Dairy, Cheese
Yield: 4 Servings
MMMMM-----------------------SAVOURY PASTRY----------------------------
6 oz (175g) plain flour
Salt & pepper
1/2 ts Mustard powder
3 oz (85g) butter or cooking fat
1 oz (25g) cheese, finely grated
1 tb Chopped parsley
MMMMM--------------------------FILLING-------------------------------
1 oz (25g) butter
2 md Onions;, chopped
2 md Cooked potatoes; diced
2 lg Tomatoes; thin sliced
1/4 pt (150ml) milk
2 lg Eggs
1 tb Chopped parsley
2 oz (50g) cheese; grated
To make the pastry, sift the flour with the salt, pepper
and mustard, rub in the butter, add the cheese, parsley
and enough water to make a pastry with a firm rolling
consistency.
Wrap the pastry and chill briefly in the refrigerator,
then roll out and use to line an 8" (20cm) shallow flan
tin or dish.
Set the oven @ 190ºC/375ºF/gas 5 and heat a baking tray
at the same time. Stand the baking tin or dish on the
hot baking tray and cook the pastry 'blind' (line the
base of the pastry with parchment paper and add a
handful of uncooked rice) for 15 minutes.
Remove the pastry from the oven and lower the
temperature to 160ºC/320ºF/gas 3.
To make the filling, heat the butter, add the onions and
cook gently for 8 minutes. Mix with the diced potatoes
and put into the partially cooked pastry shell. Top with
the sliced tomatoes. Beat the eggs, add the milk and the
rest of the ingredients.
Season to taste and pour over the potato mixture. Return
the pie to the oven and bake for around 25 minutes, or
until the filling is set. Serve hot or cold.
SERVES 4
RECIPE FROM:
https://www.dailymail.co.uk
Uncle Dirty Dave's Archives
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... This delightful food is engineered by top industrial chemists
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