Cheese Boats Recipe
Ingredients
| Pastry | ||
| 100 g Plain four | ||
| Salt | To Taste | |
| Butter/Margarine | 25 Gram | |
| Lard | 25 Gram | |
| Cold water | 15 Milliliter | |
| 100 g Red Leicester cheese, grated | ||
| 50 g Soft white breadcrumbs | ||
| Melted butter | 30 Milliliter (Filling) | |
| 15 ml Dried egg powder | ||
| Water | 15 Milliliter (Filling) | |
| Milk | 15 Milliliter (Filling) | |
| Salt | To Taste (Filling) | |
| Cayenne pepper | 1 (Filling) | |
| Chopped parsley | ||
Directions
1. Sift the flour and a pinch of salt into a bowl. Add the fats cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add about 3 teaspoons of water and mix to form a firm dough.
2. Knead the pastry lightly, then roll out on a floured board and use to line 8 boat-shaped tins or 8 tartlet tins. Place on a baking sheet, prick the bases well and cook in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for about 12 minutes, until pale brown.
3. Mix the cheese and breadcrumbs together. Stir in the melted butter. Mix the dried egg, water and milk to a smooth cream. Stir into the cheese mixture and season to taste with salt and cayenne pepper.
4. Divide the cheese mixture between the pastry boats and heat in a moderate oven at 180°C/350°F/Gas mark 4 for 15 minutes. Sprinkle with chopped parsley and serve warm.
2. Knead the pastry lightly, then roll out on a floured board and use to line 8 boat-shaped tins or 8 tartlet tins. Place on a baking sheet, prick the bases well and cook in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for about 12 minutes, until pale brown.
3. Mix the cheese and breadcrumbs together. Stir in the melted butter. Mix the dried egg, water and milk to a smooth cream. Stir into the cheese mixture and season to taste with salt and cayenne pepper.
4. Divide the cheese mixture between the pastry boats and heat in a moderate oven at 180°C/350°F/Gas mark 4 for 15 minutes. Sprinkle with chopped parsley and serve warm.
Chef
