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Ingredients
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plain flour - 120g
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egg - 1, beaten, to glaze
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butter - 60g
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a small pinch of paprika
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a small pinch of English mustard
powder
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Cheddar cheese - 60g, grated
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salt - 1 tsp
For the filling
Method
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Preheat the oven to 200˚C. Preheat
a baking tray in the oven.
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Rub the butter into the flour
until it look like breadcrumbs. Stir in the paprika, mustard
powder, Cheddar cheese and salt, then bind to a dough with 2
tbsp water. Knead the dough until smooth, wrap, and chill in the
fridge for 30 minutes.
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Place the onion and spinach in a
pan, cover and cook slowly. Season with nutmeg, pepper and salt.
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Turn the spinach into a bowl and
let it cool slightly. Then, stir in the remaining ingredients.
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Roll out tow-third of the pastry
on a lightly floured surface and use it to line a loose-based
flan tin.
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Press the pastry well into the
edges, removing excess pastry. Spoon the filling into the flan
tin case.
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Roll out the remaining pastry and
cut it with a lattice pastry cutter. Lay the pastry over the
flan, brush the joins with egg glaze, then press the edges
together and trim off the excess pastry.
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Brush the flan with egg glaze
again, then bake on the hot baking tray for 40 minutes until
golden brown. Serves 4.
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