| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 225 |
g |
Plain Flour |
|
|
A Pinch of Salt |
| 100 |
g |
Unsalted Butter |
| 4 |
tb |
Water |
|
|
Filling |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive Oil |
| 5 |
md |
Leeks; (cleaned and cut |
|
|
; into thin strips) |
| 3 |
tb |
Madeira Sherry |
| 10 |
g |
Caerphilly Cheese |
INSTRUCTIONS
PASTRY
CHEESE
1. Sift the flour and salt into a large bowl, rub in the butter until
it resembles fine breadcrumbs and season with freshly ground black
pepper. Beat the egg with the milk and work into the mix to form a
dough. Wrap in cling film and leave to rest for at least 30 minutes.
2. Melt the butter and heat the oil in a large based frying pan over a
medium heat. Add the leeks and cook, stirring until soft. Reduce the
heat to low and cook, stirring occasionally, for 25 minutes or until
the leeks have caramelised. Stir in the Madeira and continue to cook,
stirring for 4 minutes or until soft. Put to one side.
3. Roll out the pastry to 4mm and use to line 6 x 3 inch flan tin,
trim the edges and prick the base. Refrigerate for 10 minutes.
4. Preheat the oven to 180ºc / 350ºf . Line the pastry cases with
greaseproof paper and beans and bake for 15 minutes, remove the
greaseproof paper and beans and return to the oven for a further 10
minutes. Remove from the tins and place on a baking sheet.
5. Preheat the grill to medium. Spoon the leeks into the pastry cases,
season with salt, freshly ground black pepper and lots of freshly
chopped parsley. Crumble the Caerphilly cheese over the top and put
under the preheated grill for 2 minutes or until the cheese has
melted.
6. Serve hot with a fresh salad.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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