Ingredients:
For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt
For the filling:
6 onions, sliced
150ml/5fl oz boiling water
4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs
2 egg yolks
50ml/2fl oz double cream
salt and freshly ground blackpepper
Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin. To make the pastry, sift the flour into a bowl and rub in the butter. Add a pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until the mixture forms a ball. Roll out and use to line the bottom of the tin. For the filling, sweat the onions in the boiling water for 5 minutes. Drain. Fry the bacon in a little of the butter until crisp. Add the remaining butter,onions, mixed herbs, salt and pepper, and cook for 15 minutes. Beat the egg yolks and cream together. Add to the onion mixture, and pour into the baking tin. Bake in the oven for 40-45 minutes. Serve hot.
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