MASTERCLASS FOOD
RECIPE: GLYNIS MCGUINNESS. PHOTOGRAPHS: DAVID MUNNS. STYLING: REBECCA NEWPORT. FOOD STYLING: LINZI BRECHIN, GREGOR MCMASTER, GLYNIS MCGUINNESS
Glynis McGuinness Food Editor
Shortcrust pastry is the workhorse of the pastry world. Once you know how to make it, you’re on your way to pies, tarts and pasties – and, of course, quiche. The classic quiche Lorraine comes from France – serve it cold if that’s more convenient, but for me, nothing beats warm quiche.
1 Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Cut the butter and lard into small cubes and add to the flour. Then, using your fingertips and thumb, lift and rub the fat into the flour until it resembles breadcrumbs. Mix the egg yolk with 4tbsp cold water and add to the mixture. Mix until it forms clumps, adding a little more water if necessary. Gather together, wrap in clingfilm and chill for 15 minutes.
2 Lightly dust a work surface and rolling pin with flour. Roll out the pastry using short, sharp, light strokes to make a round about 29cm across. Gently lift the pastry onto the rolling pin, to help move it, and then place it over a 23cm flan tin. Carefully ease it in, using your fingers to make sure it goes right into the edge. Trim the top edges to about 4mm above the tin. Prick the base with a fork and chill for 15 minutes until the pastry is firm.
For the pastry 200g plain flour, plus extra for rolling out 75g butter, chilled 25g lard or white vegetable fat, at room temperature 1 egg yolk
For the quiche Lorraine filling 250g Asda Extra Special Gammon Steak, trimmed of fat and cut into small cubes 1tsp sunflower oil 4 spring onions, trimmed and sliced 75g Gruyère, grated 3 large free range eggs 300ml single cream
CALORIES
394 20%
LOW
HIGH
MED
1.5g 32.5g 19.2g 2% 46% 96%
1.3g 22%
SUGAR
HIGH FAT
SAT FAT
SALT
4
3 Lay a piece of foil in the pastry case, shiny side down, and weigh it down with raw rice. Bake for 10 minutes, then remove the foil and rice and bake for another 5 minutes to cook the base. Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the gammon in a dry frying pan, over a medium heat, for about 4 minutes or until it’s just cooked. Drain off any juices that come out. Add the oil and spring onions and cook for another 2 minutes.
Sprinkle about a quarter of the cheese in the base of the flan case, then scatter the gammon and spring onions on top. Lightly beat the eggs and single cream together and season with pepper. Pour into the flan case and sprinkle the rest of the cheese on top. Bake for 25-30 minutes or until the filling is just set.
Glynis’ tips ● Keep cool Chill the water for
● Change the flavour For sweet
the pastry, and if your hands are warm, run under the cold tap and dry them before you start.
pastry, add 1 level tbsp icing sugar to the flour and butter. Or add 40g grated Parmesan for cheese pastry.
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
MARCH 2013 | ASDA.COM/MAGAZINE | 51