Ingredients
- 1x pre-made pastry sheet, defrosted
- 250g cooked 100% NZ __pork sausages, roughly chopped
- 1/4 cup finely chopped onion
- 1x minced clove garlic
- 1 cup canned corn
- 1 cup grated cheddar cheese
- 4x eggs, slightly beaten
- 1 cup cream
- 1/4 tsp salt
- 1 tbsp pine nuts
- 12x semi-dried tomatoes
Method
Step 1
Preparing the pastry
- Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
- Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
- Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.
Step 2
Making the filling
- Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
- Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
- Sprinkle the semidried tomatoes on top along with the pine nuts.
- Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.
Step 3
Plating up
- Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.
Note: This recipe can be adapted to make small tart quiches for appetizers.
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