Wed, 26 August 2015
We were joined in the kitchen by the ever lovely Catherine Leyden who is cooking us a light lunch!
Pastry Case
225g/8oz Odlums Cream Plain Flour
125g/4oz Margarine/ Butter
Salt &Pepper
Cold Water
Filling: 4-6 scallions (finely chopped)
125g/4oz Cooked Ham (cut into cubes)
225g/4oz Grated Cheddar Cheese
2 Tomatoes (sliced)
150ml/¼pt Milk
2 Eggs
Salt & Pepper
25g/1oz Grated Parmesan (optional)
Pre-heated oven to 190°C/375°F/Gas 5
Sieve flour, salt & pepper into a bowl, coarsely rub in the margarine/butter. Add sufficient water to make a soft dough. Turn onto a lightly floured board and gently knead.
Roll out pastry and use to line swiss roll tin 28cm x 18cm / 11”x 9” with the pastry.
Place scallions, ham and cheese into the pastry. Arrange tomato slices on top.
Beat eggs and milk together and add salt and pepper. Pour gently into pastry. Sprinkle with parmesan, if used.
Bake for approx. 20 minutes or until golden brown and set.
Cut into slices and serve hot or cold with a green salad.
Wed, 11 December 2024
Chef: Edward Hayden
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