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Ingredients:Pastry:- 175g flour
- ½ tsp salt
- 125g cold margarine
- 2-3 Tbsp iced water
Filling:- 225g tuna in brine, drained
- Oil or butter for frying
- 1 small onion, finely chopped
- 125g drained canned sweetcorn
- 2 eggs
- 200ml cream
- 50g grated Cheddar cheese
- Salt & pepper
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Method:- Preheat oven to 200 deg.
Pastry: - Sift flour and salt into a mixing bowl.
- Lightly rub margarine into flour until the mixture resembles coarse breadcrumbs.
- Sprinkle in the water, one tablespoon at a time, tossing lightly with fingertips until the mixture forms a ball.
- Wrap pastry in clingwrap and refrigerate for 30 mins.
- Roll out pastry on lightly floured surface to line a quiche tin or pie plate. Trim off excess, line the pastry with greaseproof paper and weigh it down with pastry weights or dried beans.
- Bake in the oven for about 10 mins. Remove greasproof paper and beans and return to the oven for a further 5 mins. Allow to cool.
Filling:- Fry onions until softened, the stir in sweetcorn and cook for a few minutes.
- Place sweetcorn mixture into the cooked pastry case.
- Beat eggs with cream, stir in tuna, cheese, salt and pepper. Pour this into the pastry case.
- Bake until filling has set (about 25-30 mins).
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