Pastry –

• 3 c flour
• ¼ tsp salt
• 175 g butter
• ½ - 2/3 c cold water

Filling –

• 6 large eggs
• 800 ml cream
• Salt and pepper and a pinch of nutmeg to taste
• 200 g chopped bacon pieces
• 1 cup grated Gruyere cheese

Place the flour, salt and butter in a food processor and mix well. Gradually add in the cold water until the mixture forms a ball. Chill the dough for an hour.

Preheat the oven to 190C. Roll the pastry out thinly to fit a 30 cm flan dish. Beat the eggs, cream and seasonings. Brown the bacon in a pan and then place on top of the pastry. Pour in the egg mixture, top with the cheese and then cook for 45-50 minutes until golden and set in the middle. Serves 6.

• 1 onion
• 2 stalks celery
• ½ red capsicum
• 4 cloves minced garlic
• 400 g beef mince
• 1 chorizo sausage
• 1 ½ tsp ground cumin1 ½ tsp ground coriander
• 2 tsp smoked paprika
• Fresh coriander
• 2 tsp cornflour
• Shortcrust pastry sheets (4)
• 1 beaten egg

Heat the olive oil in a large pan and cook the chopped vegetables for 2 mins until they are starting to colour. Add in the meat and spices and brown until completely cooked through. Remove from the heat and stir in the cornflour and fresh chopped coriander. Cover and cool for 30 minutes.

Preheat the oven to 200 C. Divide the meat mixture between the pastry sheets, fold over to enclose the filling in a half moon shape pinching the edges to seal. Place on a tray and brush with the egg wash and sprinkle with sea salt. Bake for 25-30 minutes until golden.

Take care and happy stitching

Rachel

Annie’s CQS