 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
|
This is another of my great grandmother's recipes. Don't be worried about the cayenne pepper, it just adds a dimension to the dish. Another family favorite. Ingredients:
2 cups all-purpose flour |
1 pinch cayenne pepper |
6 tablespoons butter |
1 cup grated sharp cheddar cheese |
3 -4 tablespoons ice water |
milk, to glaze |
1 large onion, sliced |
2 tablespoons butter |
2 hard-boiled eggs, peeled and chopped |
1/2 lb cheddar cheese, diced |
1 tablespoon chopped parsley |
1/2 teaspoon nutmeg |
pepper, to taste |
Directions:
1. Sift flour and cayenne into a bowl.
2. Work in butter with a pastry cutter till mixture resembles fine breadcrumbs.
3. Add cheese and water to form dough.
4. Knead lightly on floured board.
5. Roll out dough to 1/4 thicknedd.
6. Cut into 16 rounds to fit tart tins.
7. Press 8 rounds into base of 8 tart tins.
8. Prick base lightly.
9. Set aside.
10. Preheat oven to 425 degrees.
11. Saute onion in butter until transparent, drain.
12. Combine onion with remaining filling ingredients and divide filling between the pastry lined tins.
13. Dampen edges of pastry, cover with remaining pastry rounds.
14. Seal edges together.
15. Make a small hole in center of each pie.
16. Brush tops with milk.
17. Bake for 30 minutes then remove from tins to rack.
18. Serve hot or cold.
|
|