AuthorJane MerrickCategoryMains, VegetarianPastry
4 oz Wholemeal plain flour
4 oz Plain white flour
4 oz Butter
1 tsp Ground ginger (optional)
2 Egg yolks
Filling
3 oz Cheddar cheese - grated
1 oz Butter
2 tbsp Fresh parsley - chopped
2 Garlic cloves - crushed
8 oz Potatoes (floury) - peeled and quatered
8 oz Onions - diced
6 fl oz Double cream
Grated nutmeg - pinch
2 oz Spinach (optional)
Pastry
1
Add flour, ginger and butter to a food processor and mix until it reaches breadcrumb consistency.
2
Add egg yolks and mix until it forms a dough - if not combining slowly add cold water until it comes together.
3
leave to rest for 30 mins, roll out and line a 6 inch flan tin.
Filling
4
Boil or steam the potatoes until tender and then cut into small cubes.
5
Saute the chopped onions in butter until soft.
6
Combine the potatoes, onions, parsley, spinach, 2 oz cheese, and cream, and season with salt, black pepper, ad nutmeg to taste.
7
Leave to cool then fill the pastry case, sprinkle with remaining cheese.
8
Bake in preheated oven at 200°C/180° fan/Gas 6 for 30 - 40 mins until golden.
Ingredients
Pastry
4 oz Wholemeal plain flour
4 oz Plain white flour
4 oz Butter
1 tsp Ground ginger (optional)
2 Egg yolks
Filling
3 oz Cheddar cheese - grated
1 oz Butter
2 tbsp Fresh parsley - chopped
2 Garlic cloves - crushed
8 oz Potatoes (floury) - peeled and quatered
8 oz Onions - diced
6 fl oz Double cream
Grated nutmeg - pinch
2 oz Spinach (optional)