Sunday 21 July 2013

Tuna Quiche Pie by Cindy Koh

Tuna Quiche Pie

Savoury Dough
115g plain flour
75g chilled margarine
1/8 tsp salt
13g chilled water
1/4 egg


- Rub chilled margarine into flour till yellow crumbs.
- Stir salt into liquids.
- Add liquid into yellow crumbs. Knead to form a dough.
- Chill for 20mins.
- Roll to 2mm thick.
- Cut with cutter to fit into foil cup.


100g can tuna drain off liquid/oil
1/2 pc onion diced
1 tbsp plain flour
1 tbsp oil
125g milk
1/8 tsp salt
1/4 tsp pepper


- Heat oil. Sauté the onions.
- When the onions become transparent, add the flour to form a roux. Brown the roux lightly.
- Pour in milk in stages. Stir with wooden spoon after each addition. Bring to boil.
- Put in tuna.
- Fill in savoury pastry shell.


150g potato flakes (450g fresh potato)
60g cheddar cheese - grated
1/4 tsp pepper
50g milk


- Mix potato flakes with milk
- Mix cheese and pepper
- Pipe or spread on top of the tuna filling
- Bake at 180-200 degree C for about 30 min till bottom of pastry is brown.

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