This recipe is for Oliver who told me he loves my recipes and is a fan of mine I hope he likes this one. These little pies are so convenient; they can be eaten for lunch or dinner or are really good for a picnic. The pastry is beautifully short and the filling tasty. I also freeze them, individually wrapped, and reheat them when required. You will need four 4in/10cm tartlet tins or twelve deep patty tins.
- 250g (9oz) plain flour
- 1/4 teaspoon salt
- 125g (4 1/2 oz) butter
- 25g (1oz) lard or white vegetable fat
- 1 egg
- 3 tablespoon oil
- 1 large onion - chopped
- 1 - 2 cloves garlic - crushed
- 110g (4oz) celery - finely chopped
- 25g (1oz) plain flour
- 100ml (4 fl oz) milk
- 110g (4oz) good - flavoured cheese - coarsely grated
- salt and pepper
Rub the fat into he flour and salt. Beat the egg and mix 2 tablespoons into the flour with 2 - 3 tablespoons cold water to make a firm dough. Wrap and chill while making the filling. Filling: In a pan heat the oil, add the onion, garlic and celery, heat until softened, but do not allow to brown.
Remove from the heat and stir in the flour, then the milk. Over gentle heat stir until it thickens. Add the grated cheese. Leave to cool. Heat the oven o Gas 7 /210C. Grease the tins. Take threequarters of the pastry and roll out four circles to line the tins. Divide the filling between them.
Roll out the remaining pastry to cut out rounds for the lids. Brush the edges of the bases, place on the lids and press to seal. Brush with egg and make slits in the tops.
Bake for approximately 25 minutes or until golden brown.
Serve hot or cold.
(Note, this could also make a 23cm / 9in flan which will take a little longer to cook)