| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Self-raising wholewheat flour |
| 3 |
oz |
Margarine |
| 2 |
tb |
Crunchy USA peanut butter |
| 1 |
tb |
Water; (1 to 2) |
| 1 |
tb |
Groundnut; (peanut) oil |
| 2 |
|
Onions; sliced thinly |
| 1 |
|
Free-range egg |
| 1/4 |
pt |
Milk |
|
|
Salt and pepper |
| 3 |
oz |
Mild; medium fat |
|
|
; vegetarian cheese, |
|
|
; grated |
| 1 |
oz |
USA peanuts; chopped |
INSTRUCTIONS
1. Place the flour in a bowl, add the margarine and rub in until the
mixture resembles fine breadcrumbs. Stir in the peanut butter and
water and mix to form a firm dough. Knead lightly, the roll out and
line an 8m flan dish.
2. Heat the oil in a pan, add the onion and fry gently until very
soft, about 5 minutes. Cool slightly. Beat together the egg, milk,
salt and pepper.
3. Place the onion in the flan case and pour the milk mixture over
the top. Sprinkle with peanuts and cheese. Bake at 200°C/400°F/gas
mark 6 for 15 minutes, then reduce temperature to 180°C/350°F/gas
mark 4 for a further 25-30 minutes until the filling is set and
golden brown. Serve warm or cold.
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