Last week decided to use up some food that was sitting in the fridge that was of no use on its own. I had some eggs and cream that needed using. Also some ham that had to be eaten. Im trying to be a bit more frugal in my shopping and well rather than waste stuff im going to start reinventing it.
I have a savoury short crust recipe ive been using for years. The trick to good shortcrust is to use cold water so the pastry doesnt go tough.The egg recipe i just wing. I usually use 1 egg to 100 ml of cream.
Shortcrust Pastry
2 cups plain flour
1/2 tspn baking powder
pinch salt
125g butter
approx 4 tblspn chilled water
add dry ingredients into a bowl and rub ib butter till it resembles fine breadcrumbs. Mix to a sticky dough with water. The pastry should form a smooth ball when mixed properly.
Turn onto a lightly floured surface and roll to desired shape.
This recipe usually allows me to make 2 standard pie dish bases or 1 deep pan dish.
Blind bake in oven till lightly browned.....usually about 15 min.
While base is cooking i fry up 1 onion a clove garlic some capsicum and a handful of ham. cook until onion and capsicum are soft. Cool down
Egg mixture
For standard pie dish
3 eggs
300ml cream
salt pepper and a little nutmeg.
couple of handfuls of cheese
When pie base has cooked add your filling, your cheese and then the egg mixture
Bake in oven at 180 for about 20 minutes until mix sets. Eat straight away or pop some in the freezer for snacks later on. If it lasts that long.
Variations.
Meditteranian... chicken, sundried tomatoes, camembert, capsicum, onion and garlic.
vegetarian....onion, mushrooms, sundried tomatoes,capsicum,spinach and cheese.
catch of the day ....salmon tinned or smoked onion lemon juice and chives cheese.
Asparagus..... asparagus, chicken or ham, cheese onion and a bit of garlic.
Pretty much you are only limited by your imagination and whats in your pantry.
No comments:
Post a Comment