Short crust pastry:
250g plain flr
100g butter
1/2 tsp salt
1 egg yolk
5tbsp ice water (+-)
Rubbing in method. Chill for 30mins.
Bake using 10" pie tin at 150°C for 10mins. Take out, brush some egg white on base n side to prevent egg white from soaking. Bake for another 5 mins.
Filling A:
1 tbsp olive oil
50g onion, chopped
300g sole fish
Some chopped parsley
100g broccoli (small florets)
100g grated cheddar cheese
Cherry tomatoes (halves)
Filling B:
200g whipping cream
150g mik
2 eggs, beaten
Saute onion in oil until fragrant. Add fish cubes, parsley n stir fry until colour changes. Add salt n pepper to season.
Dish up n put in d baked pie. Top e cheese.
Then pour filling B (season w salt) slowly to full.
Bake at 180°C for 25 -30 mins or until set.
Leave to warm before cutting.
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