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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Taken from 'Soups and Starters' cook book Ingredients:
150 g plain flour |
1 pinch salt |
25 g lard, cut into small cubes (or white vegetable fat) |
40 g butter, cut into small cubes (or hard margarine) |
225 g smoked haddock, skinned and cubed |
2 large eggs, beaen |
300 ml double cream |
1 teaspoon dijon mustard |
fresh ground black pepper |
125 g gruyere cheese, grated |
1 tablespoon chives (fresh) |
Directions:
1. Preheat the oven to 190C/375F/Gas 5 Sift the flour and salt into a large bowl. Add the fats and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
2. Sprinkle 1 tablespon of cold water into the mixture and with a knife start bringing the dough together. It may be necessary to use the hands for the final stage. If the dough does not form a ball instntly, add a little more water.
3. Put the pastry in a polythene bag and chill for at lest 30 minutes.
4. On a lightly floured surface, roll out the pastry and use to line a 18 cm lightly oiled quiche or flan tin. Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
5. Carefully remove the pastry from the oven, brush with a little of the beaten egg.
6. Return to the oven for a further 5 minutes, then place the fish in the pastry case.
7. For the filling, beat together the eggs and cream. Add the mustard, black pepper and cheese and pour over the fish.
8. Sprinkle with the chives and bake for 25-40 minutes or until the filling is golden brown and set in the centre. Serve hot or cold with the lemon and tomato wedges and salad leaves.
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