| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Jude2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
pk |
MAGGI Cheese Sauce Mix |
| 100 |
g |
Butter; cut into cubes |
| 2 |
tb |
Water; (2 to 4) |
| 2 |
tb |
Butter |
| 2 |
md |
Leeks; trimmed and cut (2 |
|
|
To 3) |
|
|
; into 1 cm rings |
| 2 |
tb |
Chopped parsley |
| 2 |
c |
Grated tasty cheese |
| 4 |
lg |
Eggs; beaten |
| 1/2 |
c |
Milk |
| 1 |
ts |
MAGGI chicken Stock Powder |
|
|
Freshly ground black pepper |
INSTRUCTIONS
PASTRY
FILLING
Pastry:
Place the flour, sauce mix and butter into a food processor bowl.
Process until the mixture resembles coarse breadcrumbs, then add
sufficient water through the tube to form the dough into a ball.
Wrap in plastic wrap and chill for 15 minutes.
Filling:
Heat the butter in a pan.
Add the leeks and cook over a low heat for 10-15 minutes. Stir
occasionally.
Stir in the parsley. Cool.
Roll out the dough and use to line a 24cm flan tin.
Place the leeks over the base, then top with the grated cheese.
Combine the remaining ingredients, and pour over the cheese.
Bake in a preheated oven, 200 C, for 25-30 minutes or until the
filling is golden brown and set.
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