1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
3 oz (75 g) polyunsaturated margarine
2 tbsp (30 ml) corn oil
3 onions, skinned and thinly sliced
6 spring onions, trimmed and cut diagonally into 2.5 cm (1 inch) pieces
75 ml (5 tbsp) semi-skimmed milk
3 eggs, beaten
2.5 ml (1/2 tsp) cayenne pepper
3/4 cup (75 g) 3 oz plain flour (All purpose)
3 oz (75 g) polyunsaturated margarine
2 tbsp (30 ml) corn oil
3 onions, skinned and thinly sliced
6 spring onions, trimmed and cut diagonally into 2.5 cm (1 inch) pieces
75 ml (5 tbsp) semi-skimmed milk
3 eggs, beaten
2.5 ml (1/2 tsp) cayenne pepper
method
1. Complete steps 1 and 2. Cover the pastry base with a double thickness of absorbent kitchen paper.
2. Cook, uncovered, 100% (High) 4 minutes.
3. Remove paper and cook 100% (High) 2 minutes, turning twice.
4. Put the oil and onions into a bowl. Cover and cook 100% (High) 6 minutes.
5. Place in the pastry case. Beat the milk, eggs and cayenne pepper together and pour over the onions.
6. Cook, uncovered, 60% (Medium) 6 - 7 minutes turning the dish 3 times, until set.
7. Serve hot or cold.
2. Cook, uncovered, 100% (High) 4 minutes.
3. Remove paper and cook 100% (High) 2 minutes, turning twice.
4. Put the oil and onions into a bowl. Cover and cook 100% (High) 6 minutes.
5. Place in the pastry case. Beat the milk, eggs and cayenne pepper together and pour over the onions.
6. Cook, uncovered, 60% (Medium) 6 - 7 minutes turning the dish 3 times, until set.
7. Serve hot or cold.
serving amount
makes 6 slices
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