method
1. In a bowl, rub 50 g (2 oz) butter into 100 g (4 oz) flour until the mixture resembles fine breadcrumbs.
2. Bind to a dough with a little cold water. Roll out on a floured surface and use to line twelve 5 cm (2 inch) patty tins.
3. Melt the remaining 15 g (1/2 oz) butter in a pan, stir in the remaining flour and cook gently for 1 minute, stirring.
4. Remove the pan from the heat and gradually stir in the milk.
5. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add the cheese, egg yolk and seasonings.
6. Whisk the egg white until stiff and fold into the mixture.
7. Spoon into the patty cases and bake in the oven at 200°C (400°F) mark 6 for 20-25 minutes until risen and golden.
8. Serve immediately.
2. Bind to a dough with a little cold water. Roll out on a floured surface and use to line twelve 5 cm (2 inch) patty tins.
3. Melt the remaining 15 g (1/2 oz) butter in a pan, stir in the remaining flour and cook gently for 1 minute, stirring.
4. Remove the pan from the heat and gradually stir in the milk.
5. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add the cheese, egg yolk and seasonings.
6. Whisk the egg white until stiff and fold into the mixture.
7. Spoon into the patty cases and bake in the oven at 200°C (400°F) mark 6 for 20-25 minutes until risen and golden.
8. Serve immediately.
serving amount
makes 12
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
