Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- For The Pastry --
- 200 grams Plain Flour
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Cayenne pepper
- 50 grams Unsalted butter
- 50 grams Lard (this helps to make the pastry very elastic, essential for a goo
- 25 grams Cheddar cheese grated, the more mature the better
- 1 large Egg Yolk
-- For The Filling --
Preparation
For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.
Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin
Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you don?t have the ceramic peas.
Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.
Now prepare the filling, melt the butter in a frying pan and saut? the leeks for 5 minutes until they are softened but not browned.
Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well.
Spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.
