| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Frances, Bissell’s, Kitchen |
4 |
servings |
INGREDIENTS
| 1 |
|
Pinches saffron threads |
| 1 |
|
8 ounces sho pastry |
| 4 |
oz |
Mild brie or similar ripe cheese |
| 1 |
tb |
Demerara sugar |
| 6 |
oz |
Curd cheese |
| 3 |
tb |
Honey |
| 4 |
tb |
Milk |
| 3 |
|
Eggs |
INSTRUCTIONS
Soak the saffron threads for 20 minutes in a tablespoon of hot water. Roll
out the pastry and line a 10"/25cm rimmed pie plate. Use the trimmings to
decorate the rim with pastry leaves or a plait, if you like. Bake blind for
10-15 minutes.
Heat the oven to 190C/375F/gas 5.
Put the curd cheese in a bowl, remove the rind from the brie and mix
thoroughly with the curd cheese and sugar. Mix the honey, milk and saffron
liquid with the cheese and beat in the eggs. Pour the mixture carefully
into the pie dish and bake for 15 minutes. Turn the heat down to
170C/325F/gas 3 and bake for a further 20 minutes or so.
Serve warm or cold.
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