Short crust pastry mix for Value Foods – Unit 46-50
Eggs from Chicken Shack – Unit 2
Cheese from Farmhouse Choice – Unit 4-5
This recipe was created for The Market Place at Crystal Peaks by Chef Luke Rhodes , Senior Sous Chef from Halifax Hall.
500g short crust pastry
284ml double cream
200g grated cheese
Any filling/topping you desire!
Mix and roll short crust pastry
Line baking tin with pastry and blind bake for 15mins on 180c
Leave to cool
Beat eggs, milk and cream in a bowl add toppings and cheese and mix
Pour into pasty case and bake for 30-40mins at 170c
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