|
|
 Open egg pie containing chopped, steamed, watercress, often with cheese.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk4oz Plain flour 2oz Butter, diced 5oz cheese, sliced 2 Medium Eggs 1/4 pint Milk 1 Small Onion, chopped 2oz Watercress, chopped Method Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of cold water and mix to form a dough. Roll out on a lightly floured surface and use to line an 18 cm (7 inch) flan dish. Bake blind for 10-15 minutes, until set but not too brown. Put the cheese on the base of the flan case. Mix together the eggs and milk, add the onion and watercress and pour in. Bake at 190°C / 375°F / Gas 5 for 40-45 minutes. Serve warm. See: Watercress  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |