Serve with a simple garden salad.
|375.00 ml||flour — cake|
|90.00 g||butter — cold, grated|
|45.00 ml||water — iced|
|5.00 ml||lemon juice|
|125.00 g||blue cheese — crumbled|
|80.00 g||biltong — slices, crumbled|
|1.00||eggs — yolk only|
|15.00 ml||butter — melted|
|10.00 ml||biltong — sliced, to garnish|
Sift the flour and salt in a large mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Blend the water and lemon juice and add 30 ml of the mixture to the flour mixture.
Stir rapidly with a spatula until the ingredients are just combined. Sprinkle with more liquid if necessary.
Press the dough together, cover and chill in the fridge for 30 minutes. Preheat the oven to 180°C. Roll out the pastry thinly on a floured surface and use to line 8 small
Prick the base of the pastry cases with a fork and bake blind for 15 minutes.
Scatter the cheese and biltong evenly over the bottom of the 8 pastry cases.
Whisk together the eggs, egg yolk, salt, cream and milk until just
blended. Stir in the melted butter and pour the mixture over the cheese and biltong in the pastry cases.
Bake for 15-20 minutes or until a knifepoint
inserted in the middle comes out clean. Garnish with extra biltong slices and serve immediately.