Wednesday 30th March 2011
When I worked in a restaurant, I used to make 4 of these a day, all with different fillings. Making pastry so often meant it became less daunting. As with everything, the more you do it the easier it gets.
Tuna & Sweetcorn is one of my mum’s party pieces. When mum entertains she likes to do a buffet. That way she can prepare most of it in advance and still be a part of the festivities on the day. No buffet table would be complete without one of these, along with a dressed salmon, a sausage plait, a baked cheese cake, coleslaw and maybe if we’re lucky, a trifle.
But that’s another story.
A little water to bind together.
Mix the flour, salt and butter together to make a sand type texture, the finer the better. Add a little water to bind. when you have something that resembles dough, turn it out onto a floured surface. Roll it out to the size of the flan tray but a bit bigger so it comes up the sides. Don’t cut off the excess just fold it in. It makes the edges thicker and besides it’s a waste of good pastry to cut it off and leave in the fridge for a few day before you eventually decide to throw it away. Once in the flan case, prick to bottom of The case with a fork. This allows the pastry to cook through once the filling has been put in.
200ml Cottage Cheese
2 Small tins of Tuna
1 Small Tin of Sweetcorn
100g Grated Cheese
Splash of cream
Salt & pepper
Dice and fry the leeks until soft and brown before spreading across the bottom of the flan case. Mix the rest of the ingredients together, keeping a handful of cheese to sprinkle on the top, and pour into flan case.
Not very good on times and temperatures as my oven cooks on high or nothing. I usually cook it on 220c until the top is brown and the filling has solidified, about 35 minutes.