Food Friday, 27/05/16

Ingredients:
Pastry:
• 250g plain flour
• 150g Stork margarine chopped into cubes
• A good pinch of sea salt
• A pinch of caster sugar
• A egg
• 1 tbsp cold milk

Filling:
• 4 eggs
• 125ml double cream
• 100ml milk
• A handful of chives chopped into 1.5cm length
• Sea salt and cracked black pepper to season
• 75g welsh slate cheddar grated
• 75g mature cheddar grated
(You can use any cheddar you like as long as they are different to each other but give a bit of a punch in flavour)

Method:
• Place the flour in a heap onto your work surface and make a well. Add in your butter, pop an egg on top, add your salt and sugar and then start to mix in together with your fingertips.

• Once the dough starts coming together add your milk. Bring the pastry together to form a ball, then cover with cling film and chill in the fridge until using.

• Preheat your oven to 190c. On a floured surface.Roll out your pastry to 2mm thickness. Line your chosen tin with the pastry and then with baking parchment and “Blind bake” with baking beans/lentils or rice for 15 mins.

• After 15 minutes reduce take out your baking beans and then cook for a further 5 minutes.

• Whisk your eggs, cream, milk and seasoning together in a jug. Add a layer of cheese, then custard mix, then chives, repeat again to fill your pastry case. Place in the oven for 30-40 mins.

*Once cooked all the way through and golden on top, add your picked chive flowers, place on a cooling wrack to cool before slicing. Or as I did, place in the fridge overnight, then eat.