Recipe Inspiration

Ingredients...

Short Crust Pastry

500g flour

pinch of salt

125g lard

125g margarine

20ml water

Leek, Celery and Cheese Stilton Filling

200g leeks, washed and sliced

100g sticks of celery, peeled and sliced

20ml olive or rapeseed oil

450ml cream cheese

50ml milk or cream

8g Essential Cuisine Light Vegetable Stock Mix

5g Essential Cuisine Zesty Chermoula Style Seasoning

4 large eggs

5g dried herbs

100g stilton cheese, chopped

Method...

1. Sieve the flour and add the salt.
   
   
2. Rub in the lard and margarine to create a sandy texture.
   
   
3. Add the water a little at a time to create a firm paste.
   
   
4. Roll in clingfilm and allow to rest for 15-20 minutes before rolling out required size and blind baking.
   
   
5. Fry the leeks and celery in the oil until soft, set aside to cool.
6. Whisk the eggs and Essential Cuisine Light Vegetable Stock Mix into the cream cheese and milk (or cream), Essential Cuisine Zesty Chermoula Style Seasoning and dried herbs until loose.
   
   
7. Fold in the leek and celery mixture.
   
   
8. Pour into the precooked pastry case and top with stilton cheese.
   
   
9. Place in a pre-heated oven set at 170 degrees for 30 minutes.
   
   
10. Cut into portions and serve warm or chill and re heat.