A delicious and foolproof parmesan Cheese shortcrust pastry that never leaves a soggy bottom. Cheese pastry is perfect for quiche, cheese & onion pie, any sort of savoury pie, and even cheese straws
It originates from the Hairy Bikers CHEESE AND ONION PIE
INGREDIENTS
450g plain flour plus extra for dusting
2 teaspoon baking powder
½ teaspoon salt
120g unsalted butter, plus extra for greasing
1 egg yolk
50g parmeasan cheese, grated
120ml water
1 egg beaten, for glazing
METHOD
Pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.
Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
Perfect for quiches or savoury pies.
Original recipe The Hairy Bikers
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