175 g (6 oz) shortcrust pastry
4 oz (100 g) cream cheese
45 ml (3 level tbsp) mayonnaise
4 oz (100 g) cucumber, finely chopped
30 ml (2 level tbsp) chopped chives
salt and freshly ground white pepper
cucumber slices to garnish
4 oz (100 g) cream cheese
45 ml (3 level tbsp) mayonnaise
4 oz (100 g) cucumber, finely chopped
30 ml (2 level tbsp) chopped chives
salt and freshly ground white pepper
cucumber slices to garnish
method
1. Roll out the pastry and use to line a 19 cm (7 1/2-inch) French fluted flan tin. Bake blind in the oven at 200°C (400°F) gas mark 6 for 20 minutes plus 20 minutes. Leave to cool.
2. Work the cheese in a bowl to a soft consistency, gradually beating in the mayonnaise.
3. Fold in the cucumber and chives. Season to taste.
4. Turn the filling into the pastry case and level the top with a palette knife.
5. Chill before serving, garnished with thin slices of cucumber. Serve on same day.
2. Work the cheese in a bowl to a soft consistency, gradually beating in the mayonnaise.
3. Fold in the cucumber and chives. Season to taste.
4. Turn the filling into the pastry case and level the top with a palette knife.
5. Chill before serving, garnished with thin slices of cucumber. Serve on same day.
serving amount
serves 4
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