| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 250 | g | Flour |
| 175 | g | Butter |
| 1 | md | Egg |
| Sea salt | ||
| 2 | ts | Mixed herbs |
| Spinach; washed and trimmed | ||
| 50 | g | Butter |
| Freshly ground black pepper | ||
| 1/2 | ts | Nutmeg; freshly grated |
| 150 | ml | Double cream |
| 1 | ts | Parsley; chopped |
| 100 | g | Ementhal cheese |
| 100 | g | Soft cream cheese |
| 25 | g | Parmesan cheese |
| 3 | lg | Eggs; beaten |
| 30 | ml | Milk |
| Egg yolk and cream to glaze | ||
| Butter for greasing |
INSTRUCTIONS
PASTRY FILLING Preheat the oven to 180C/350/gas 4. Knead together the flour, butter, egg and a pinch of salt and the mixed herbs to a smooth dough. Do not over-handle. Wrap and rest for 30 minutes. Heat the butter then add the spinach, season with salt and pepper and nutmeg. Cover and cook for 2 minutes. Add the cream and parsley, followed by the cheeses. Remove from the heat and stir until the cheeses have melted and the spinach is cooked slightly. Add the beaten eggs with the milk and stir. Line a well greased flan/pie ring with the pastry and pour in the filling, cover with a pastry lid and join the two pastries. Use a little egg wash to help stick. Glaze the top of the pastry with egg wash, prick the centre to allow steam evaporation, and cook for around 30 minutes until golden - serve hot. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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