This one takes a bit longer because you have to bake the case first - about 50 minutes in all but it's pretty easy - it cuts into 4 good sized portions and costs about £1.50 each including the sides.
Ingredients
250g ready-made shortcrust pastry
250 g frozen peas - thawed
200ml carton creme fraiche
85g cheddar cheese - grated
85g slices of thick ham cut into chunks
How to cook
Preheat the oven to 200 oC / Gas 6 / fan oven 180oC
Roll out the pastry and line a 8 inch flan tin - lightly prick the base with a fork, fill with crumpled foil and bake 'blind' for 15 minutes.
Meanwhile whizz the peas, eggs, creme fraiche and seasoning in a food processor until blended.
Sir in the ham and the cheese to the mixture.
Remove the foil from the pastry and lower the temperature of the oven to 180 oC / Gas 4 / fan oven 160 oC.
Pour the filling into the pastry case and bake for 35 minutes until the filling is golden and just set.
Cool a bit before removing from the tin.
You can eat this warm or cold - it's nice with some new potatoes and a few leaves.
A really nice dish Max. Great flavour combination. Good point raised about resting your pastry as that will ensure it doesnt shrink during the blind baking process and end up tough. Little tip if i could. For the last five minutes of your blind baking, brush the inside with a beaten egg and back for the last five minutes. This will help ensure your pastry remains crisp and flaky. Can i suggest leaving a hand full of peas whole, adding them to the mix just to add another texture. I think the girls will like this one Max, will be trying it soon. Simon
ReplyDelete