| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 9 | oz | Wholeweat or whole meal |
| Pastry* | ||
| 1 1/2 | oz | Butter |
| 6 | oz | Onions, roughly chopped |
| 1 | tb | Dried sage |
| 2 | Handfuls fresh parsley, | |
| Chopped roughly | ||
| 3 | oz | Well flavoured cheese, |
| Grated | ||
| 3 | Eggs | |
| Salt | ||
| Pepper | ||
| 1/2 | ts | Each ground cinnamon, |
| Ginger | ||
| 3/4 | c | Milk |
| 1 1/2 | oz | Raisins (opt) |
INSTRUCTIONS
* made with 6 oz wholewheat or wholemeal flour, 1 1/2 oz each of butter & lard with a little cold water Make the pastry & line an 7-8" flan case; bake it blind. Melt the butter in a pan & gently cook the onions with the sage & parsley until they are just soft. Add the cheese, eggs, seasoning & milk & mix well. Add the raisins if you are using them & pour the mixutre into the flan case. Bake in a moderate oven 350 for approx. 20 minutes or till the tart is risen, firm & lightly browned. Serves 6 warm or cold. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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