Recipes

Emily's Savoury Pastry

Emily's Savoury Pastry

      (Dean's Recipe)

INGREDIENTS
240 g standard plain flour
180 g butter
70 ml cold water
Good pinch of salt
1/2 onion
1tsp sugar
50gm feta
1 egg
1tbsp cream
1/4 tsp salt


METHOD
1. Place the flour, butter and salt into a large mixing bowl and using your fingertips gently rub the ingredients together until they resemble rough bread crumbs. Do not over mix otherwise the butter will begin to melt from the heat of your fingers.
2. Add the water and mix until dough is formed. Wrap in plastic and refrigerate for 30 minutes or overnight.
3. Before using, gently re work the pastry, taking care to ensure the pastry still remain cold and firm.
4. On a lightly floured workbench roll the pastry out into a sheet about 3mm thick or as stated in your recipe. Put pastry into a standard size muffin pan and bake bind for 10 mins. Take out the bake bind and cook for a further 5 mins.
5. Fill with filling of choice or use the below filling.
6. Caramelise onion with dash of oil and sugar till golden in a frying pan.
7. Chop up feta.
8. Mix egg with cream and salt.
9. Put caramelized onion and feta into pastry cases, fill nearly to the top with egg mixture and cook for a further 10-15 mins until filling cooked through.



These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.


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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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