3 oz (75 g) plain flour
3 oz (75 g) plain wholemeal flour
1/4 tsp onion
salt
2 tbsp poppy seeds
3 tbsp (1 1/2 oz) 40 g butter
1 1/2 oz (35 g) lard
2 eggs
8 oz (225 g) plain Greek yoghurt
2 tbsp chopped chives
10 oz (300 g) canned tuna, drained
chopped fresh chives, to garnish
3 oz (75 g) plain wholemeal flour
1/4 tsp onion
salt
2 tbsp poppy seeds
3 tbsp (1 1/2 oz) 40 g butter
1 1/2 oz (35 g) lard
2 eggs
8 oz (225 g) plain Greek yoghurt
2 tbsp chopped chives
10 oz (300 g) canned tuna, drained
chopped fresh chives, to garnish
method
1. Sift the flours into a bowl with the onion salt, mix the poppy seeds into the dough and then rub in the fats.
2. Mix with enough cold water to form a firm dough.
3. Wrap in clingfilm and chill for 20 minutes.
4. Preheat the oven to 400°F (200°C) gas Mk 6.
5. Line an 8 inch (20 cm) flan tin or ring with the pastry and bake blind for 15 minutes.
6. Lower the oven heat to 375°F (190°C) gas mark 5.
7. Whisk the eggs with the yoghurt and stir in the chives. Season to taste.
8. Gently flake the tuna and stir into the yoghurt mixture.
9. Spoon into the pastry case and bake for 30 minutes until set and golden.
10. Serve hot or cold with a sprinkling of chopped chives on top.
2. Mix with enough cold water to form a firm dough.
3. Wrap in clingfilm and chill for 20 minutes.
4. Preheat the oven to 400°F (200°C) gas Mk 6.
5. Line an 8 inch (20 cm) flan tin or ring with the pastry and bake blind for 15 minutes.
6. Lower the oven heat to 375°F (190°C) gas mark 5.
7. Whisk the eggs with the yoghurt and stir in the chives. Season to taste.
8. Gently flake the tuna and stir into the yoghurt mixture.
9. Spoon into the pastry case and bake for 30 minutes until set and golden.
10. Serve hot or cold with a sprinkling of chopped chives on top.
serving amount
serves 4-6
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.
