John Myers
Ingredients for 4 servings:
- 1 cup flour
- 60 g butter, cut into small pieces
- 1 egg yolk
- ½ cup cheddar cheese, grated
- 2 tbsp water (ice water)
- 25 g butter
- 1 medium-sized onion(s), finely chopped
- 1 ½ cup(s) chicken, cooked, cut into small pieces
- 125 g corn (from the can)
- ½ m.-large bell pepper(s), red, chopped
- 2 eggs
- 125 ml cream
- ⅛ liter milk
- ¼ cup cheddar cheese, grated
- 1 tbsp chives, freshly chopped
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Rub the flour and butter together with your fingers until the mixture is finely crumbly. Add the egg yolk, grated cheese, and enough water to make a firm dough. Wrap in cling film and let rest in the refrigerator for at least 20 minutes, then knead briefly again. Preheat the oven to 210°C. Grease a shallow cake tin. Roll out the dough between two layers of cling film large enough to cover the bottom and sides of the tin, then carefully place it in the tin. Blind bake the dough for 10 minutes (blind baking means covering the dough with baking paper and pulses, such as white beans, and baking briefly, then removing the baking paper and pulses and baking for a further 7 minutes until the crust is golden brown). Then let it cool slightly. Turn the oven down to 180°C. For the filling, heat the butter in a saucepan, sauté the onions, and then drain on kitchen paper. Spread the onions, chicken, corn, and peppers on the dough base. Mix the remaining ingredients well and pour evenly over the cake. Bake for about 35 minutes, until the glaze has set. Let rest for 5 minutes before slicing. Delicious hot or cold.
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