Preparation time 20 minutes,
Cooking time 35 - 40 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 610 per portion
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze
for the filling
1 red pepper, deseeded
100 g (4 oz) salami, thinly sliced
50 g (2 oz) Cheddar cheese, grated
150 ml (1/4 pint) milk
150ml (1/4 pint) single cream
salt and pepper
3 - 4 stuffed green olives
for the shortcrust pastry
Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.
1. Roll out a lightly floured board and use to line a 20 cm (8 in) flan dish or ring.
2. Finely chop the onion and pepper, spread over the pastry base. Arrange the salami slices on top, reserving a few for garnish, and sprinkle over the Cheddar.
3. Lightly beat together the eggs, milk, cream and seasoning and pour over the salami mixture.
4. Bake in a moderate oven for 35 - 40 minutes, until golden. Garnish with the remaining salami slices, rolled into cones, the olives and parsley. Serve hot or cold with a mushroom and tomato salad.
Instead of rubbing the fat into the flour by hand use a pastry blender. Cut the fat into pieces then use the pastry blender with a bouncing action, mixing the flour and fat.
5 people have helped to review this recipe. Thankyou!